Sauce for Grilled Fish (Salsa Para Pescado en Parrillas)
From The European cookbook for American homes (from Italy, Spain, Portugal and France), 1936
Presented as published in 1936. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The European cookbook for American homes (from Italy, Spain, Portugal and France) (1936) by Brown, Cora Lovisa Brackett Mrs., page 68. The excerpt below is the record exactly as published.
AUCE FOR GRILLED FISH (Salsa Para P esc ado en P aril las) 2 tablespoons butter l/2 tablespoon lemon juice Yi teaspoon mustard Salt and pepper Minced tarragon or parsley Simmer in a little saucepan, without boiling, the butter, mustard, and lemon juice until smooth. Then add seasonings, a little tarragon and serve with grilled fish. HARD-BOILED EGG SAUCE (Salsa de Huevo Duro) 1 hard-boiled egg yolk 2 tablespoons olive oil Salt and pepper 1 teaspoon mustard
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