Sauce au Vin Blanc

Ingredients

• Liquid from the fish
• 2 yolks of eggs
• 3 oz. butter

Method

1. 1

   Strain the liquid from the fish into a saucepan and boil until reduced to about 1 tablespoon.

2. 2

   Place the saucepan in cold water, add yolks, and mix.

3. 3

   Gradually add butter while whisking until thick and creamy.

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 196. The excerpt below is the record exactly as published.

Sauce au vin blanc. Cook the prawns in a a little fish stock or court bouillon, and shell them carefully. Make the whiting farce according to Recipe 79, and fillet the soles. Spread the eight fillets on a board with the side which the skin came off uppermost, flatten them slightly to break the fibre, and trim them neatly. Cover each fillet with a layer of farce, and then double them lengthwise. Insert the narrow end of each fillet in the shell of a prawn, and fill up the hollow in the head with more farce. Then place the fillets in a greased saute pan or baking tin, pour round them enough white wine or liquid in which the prawns were cooked to nearly cover them, cover with greased paper or with the bones of the fish, and poach in the oven for 12 minutes. Poach also the tails of the prawns for the last few minutes to make them thoroughly hot. Prawn, Butter. — Take the trimmings of shells from the tails of the prawns, and pound them in a mortar, add an equal quantity of butter, pound again, and rub through a hair sieve. Season to taste and add a few drops of colouring if too pale in colour. To Serve. — Arrange the fillets of sole on a hot oval dish, with the heads of the prawns resting on the edge of the dish, coat the fish itself (not the red shells) with sauce au vin blanc (see p. 123), decorate with the tails of the prawns and then prawn butter put through a forcing bag or paper FISH 123 cornet, encircling each fillet with a ribbon of the butter. Heat just a minute and serve at once. Note. — A few mushrooms and truffles may also be used as a garnish, and hollandaise or a good white sauce may be used instead of sauce au vin blanc. Sufficient for 7 or 8 persons. 380. Sauce au Vin Blanc Liquid from the fish. 2 yolks of eggs. 3 oz. butter

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