Sauce au Vin Blanc (White Wine Sauce)

Ingredients

• three ounces of butter
• an onion
• carrot
• bay leaf
• clove
• a little thyme
• whole black peppers
• water
• two yolks of eggs
• one-half cup of cream
• two spoonfuls of flour

Method

1. 1

   Cut fish bones, cover with water, add salt, onion, carrot, bay leaf, clove, thyme, and black pepper.

2. 2

   Boil for half an hour.

3. 3

   In another pan, melt butter, add flour, stir, then add strained fish stock and boil for ten minutes.

4. 4

   Beat yolks and cream, thicken the sauce with this mixture, and strain.

As published

This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 242. The excerpt below is the record exactly as published.

Sauce au vin blanc (white wine sauce). Cut up some large fish bones, put in pot and cover with water. Add salt, an onion, carrot, bay leaf, clove, a little thyme and whole black peppers. Boil for half an hour. Put in another THE HOTEL ST. FRANCIS COOK BOOK 325 saucepan three ounces of butter. When warm add two spoonfuls of flour, stir, add the strained fish stock; also add the stock left from the fillets, and boil for ten minutes. Beat well the yolks of two eggs and one-half cup of cream

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