Sauce an Vin Blanc (White Wine Sauce)

Ingredients

• Some fish liquor (fumet de poisson)
• 0.5 pint white stock
• 1 gill white wine
• 0.5 oz. flour
• 2 oz. butter
• 2 yolks of egg
• lemon, salt, white pepper

Method

1. 1

   If the sauce is required for dressed fish, the fish should be cooked in a mirepoix of sliced onion, parsley, and savoury herbs as usual, with the appropriate quantity of water.

2. 2

   The liquor is strained and used in the sauce.

3. 3

   Melt 1 oz. butter, stir in the flour, cook a little, dilute with stock, fish liquor, and wine, cook for fifteen minutes.

4. 4

   Add by continuous stirring the remainder of the butter bit by bit, also the yolks of egg, one at a time, season with a little salt, a pinch of mignonette or white pepper, and add a few drops of lemon-juice.

5. 5

   Strain through a tammy or napkin.

As published

This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 127. The excerpt below is the record exactly as published.

auce an Vin Blanc ( White Wine Sauce). -Some fish liquor ( fumet de poisson : if the sauce be used for fish), ^ pint white stock, 1 gill white icine, J oz. flour, 2 oz. butter, 2 yolks of egg, lemon, salt, white pepper

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