Sardine Sauce

Ingredients

• 1 pinch of pepper
• % pt. of white wine
• 2 yolks of eggs
• Melt the butter
• stir in tihe flour
• bouil^ Ion, or fish stock
• lemon juice

Method

1. 1

   The sardines are soaked in water for 0.5 hour, then chopped fine and rubbed through a sieve.

2. 2

   Melt the butter, stir in the flour and stew a while, then add the bouillon or fish stock if used for fish.

3. 3

   Add wine and lemon juice and the sardines, cook it slowly for 15 minutes and season with salt and pepper; then stir in the yolks of eggs, but do not boil it any longer.

As published

This recipe was extracted from The art of German cooking and baking (1922) by Lina Wachtelborn Meier, page 78. The excerpt below is the record exactly as published.

1 pinch of pepper % pt. of white wine 2 yolks of eggs Preparation: The sardines are soaked in water for J^ hour, then chopped fine and rubbed through a sieve. Melt the butter, stir in tihe flour and stew a while, then add the bouil^ — 164 — Ion, or fish stock if used for fish. Add wine and lemon juice

Cook this with the app: pantry check, scaling, and the assistant.