Sauce for Fish

Ingredients

• two cups of milk
• a slice of onion
• a slice of carrot
• a sprig of parsley
• a bit of bay-leaf
• one-quarter cup of butter
• a level teaspoon of salt
• a saltspoon of pepper

Method

1. 1

   Simmer milk with onion, carrot, parsley, and bay-leaf for a few minutes.

2. 2

   Strain onto butter rubbed smooth with flour.

3. 3

   Cook for five minutes and season with salt and pepper.

As published

This recipe was extracted from Good Things to Eat as Suggested by Rufus (1911) by Rufus Estes, page 49. The excerpt below is the record exactly as published.

SAUCE FOR FISH— Squeeze and strain the juice of a large lemon into a lined saucepan, put in with it one-fourth pound butter and pepper, and salt to taste. Beat it over the fire until thick and hot, but do not allow to boil. When done mix with sauce the beaten yolks of two eggs. It is then ready to be served. LOBSTER BUTTER — Take the head and spawn of some hen lobsters, put them in a mortar and pound, add an equal quan- tity of fresh butter, and pound both together, being sure they are thoroughly mixed. Pass this through a fine hair sieve, and the butter is then ready for use. It is very nice for garnishing or for making sandwiches. 76 SAUCES MAITRE D'HOTEL BUTTER— Cream one-fourth cup of butter. Add one-half teaspoon salt, a dash of pepper and a table- spoon of fine chopped parsley, then, very slowly to avoid curd- ling, a tablespoon of lemon juice. This sauce is appropriate for beefsteak and boiled fish. SAUCE A LA METCALF— Put two or three tablespoonfuls of butter in a saucepan, and when it melts add about a table- spoonful of Liebig's Extract of Beef; season and gradually stir in about a cupful of cream. After taking off, add a wine-glassful of Sherry or Madeira. PARSLEY AND LEMON SAUCE— Squeeze the juice from a lemon, remove the pips, and mince fine the pulp and rind. Wash a good handful of parsley, and shake it as dry as possible, and chop it, throwing away the stalks. Put one ounce of butter and one tablespoonful of flour into a saucepan, and stir over fire until well mixed. Then put in the parsley and minced lemon, and pour in as much clear stock as will be required to make the sauce. Season with a small quantity of pounded mace, and stir the whole over the fire a few minutes. Beat the yolks of two eggs with two tablespoonfuls of cold stock, and move the sauce to the side of the fire, and when it has cooled a little, stir in the eggs. Stir the sauce for two minutes on the side of the fire, and it will be ready for serving. POIVRADE SAUCE— Put in a stew-pan six scallions, a lit- tle thyme, a good bunch of parsley, two bay-leaves, a dessert- spoonful of white pepper, two tablespoons of vinegar and two ounces of butter, and let all stew together until nearly all the liquor has evaporated; add one teacupful of stock, two teacup- fuls of Spanish sauce. Boil this until reduced to one-half, then serve. ROYAL SAUCE — Put four ounces of fresh butter and the yolks of two fresh eggs into a saucepan and stir them over the fire until the yolks begin to thicken, but do not allow them to cook hard. Take sauce off the fire and stir in by degrees two tablespoonfuls of tarragon vinegar, two tablespoons of Indian soy, one finely chopped green gherkin, one small pinch of cay- enne pepper, and a small quantity of salt. When well incor- porated keep sauce in a cold place. When cold serve with fish. SAUCE FOR FISH — Simmer two cups of milk with a slice of onion, a slice of carrot cut in bits, a sprig of parsley and a bit of bay-leaf for a few minutes. Strain onto one-quarter cup of SAUCES 77 butter rubbed smooth with the same flour. Cook five minutes and season with a level teaspoon of salt and a saltspoon of pepper

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