Sauce for Boiled Fish

Ingredients

• Six eggs, hard boiled and chopped fine
• 2 tablespoons of butter
• 1 teaspoon pepper
• 1 teaspoon salt
• ½ teaspoon mustard
• the fish eggs, if any
• milk enough to make a gravy

Method

1. 1

   Boil this mixture and pour over the fish after it is boiled and laid on a platter.

2. 2

   This sauce is nice on any kind of fish.

As published

This recipe was extracted from The Henderson cook book (1914) by First Baptist Church (Henderson, N.C.). Ladies' Aid Society, page 6. The excerpt below is the record exactly as published.

teaspoon mustard, little cayenne pepper. Cook few minutes and serve very hot.— Mrs. J. R. Singleton. SALMON TIMBALES. Take 1 can of salmon or % of a pound of cold cooked sal- mon free from skin and bones, 2 heaping tablespoonfuls of 16 FISH butter, 2 tablespoonf uls of milk, 14 of a pound of fine bread- crumbs, 3 eggs, a teaspoonful of lemon juice, a pinch of powdered mace, a dust of red pepper, l/2 teasponful of salt and 1 cupful of white sauce. Break up the fish as small as possible, put it in a basin, and work it to a cream, with a wooden spoon, adding by degrees the butter, previously warmed, and the cream. Separate the yolks of the eggs from the whites, stir in the former, and heat the latter to a stiff froth. Season the mixture nicely with the salt, red pepper, mace, and lemon juice; mix in carefully the whites of eggs. Fill some small buttered molds with the mixture, set the molds in a pan of hot water, and poach them in the oven for about thirty minutes. Turn out and cover with a white sauce. Garnish with parsley and serve hot. Fresh trout is nice either broiled and fried or wrapped in cloth and boiled ; if for a dinner, turn out on platter and serve with egg sauce — like boiled rockfish. FRIED FISH. Trout, blue-fish, spots, etc., are good dipped in meal and fried in hot fat or lard. SAUCES FOR FISH SAUCE FOR BOILED FISH. Six eggs, hard boiled and chopped fine, 2 tablespoons of butter, 1 teaspoon pepper, 1 teaspoon salt, % teaspoon mus- tard, the fish eggs, if any, and milk enough to make a gravy

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