Sauce for Salmon and Other Fish

Ingredients

• One cupful of milk
• a tablespoonful of cornstarch
• one great spoonful of butter
• one raw egg beaten light
• the juice of half a lemon
• mace and cayenne pepper to taste

Method

1. 1

   Heat the milk to a boil and thicken with cornstarch previously wet up with cold water, add the liquor from the salmon, butter, and beaten egg.

2. 2

   Take from the fire, season, and let it stand in hot water for three minutes, covered.

3. 3

   Lastly, add lemon juice and serve over the salmon.

As published

This recipe was extracted from Original White House Cookbook (1887) by Hugo Ziemann, F. L. Gillette, Hugo Zimmerman, mrs gillette, page 99. The excerpt below is the record exactly as published.

SAUCE FOR SALMON AND OTHER FISH. One cupful of milk heated to a boil and thickened with a tablespoonful of cornstarch previously wet up with cold water, the liquor from the sal- mon, one great spoonful of butter, one raw egg beaten light, the juice of half a lemon, mace and cayenne pepper to taste

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