Sauce Da noise

Ingredients

• 2 oz. butter
• 1 oz. flour
• 1 glass sherry
• | gill Chablis or Sauterne
• 1 pint fish stock
• ^ oz. grated Parmesan
• 2 teaspoonfuls meat glaze (No. 247)
• 1 teaspoonful anchovy essence
• 1 gill cream
• ^ oz. lobster coral
• salt
• pepper

Method

1. 1

   Melt butter in a stewpan, add flour, and stir until cooked.

2. 2

   Add sherry, Chablis or Sauterne, and fish stock.

3. 3

   Stir in grated Parmesan, meat glaze, anchovy essence, and cream.

4. 4

   Season with salt and pepper.

As published

This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 126. The excerpt below is the record exactly as published.

Sauce Da noise. — 2 oz. butter, 1 oz. flour, 1 glass sherry, | gill Chablis or Sauterne, 1 pint fish stock, ^ oz. grated Parmesan, 2, teaspoonfuls meat glaze (No. 247), 1 teaspoonful anchovy essence, 1 gill cream, ^ oz. lobster coral, salt and pepper

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