To Stew Fish White

Ingredients

• the yolks of two eggs
• a desert-spoonful of flour
• the juice of one large lemon
• a little salt
• white pepper
• grated nutmeg
• dried saffron
• some of the liquor in which the fish has been previously boiled

Method

1. 1

   Beat egg yolks with flour, salt, pepper, nutmeg, and saffron.

2. 2

   Stir in lemon juice and fish liquor, then heat until thickened.

3. 3

   Pour over boiled fish and serve cold.

As published

This recipe was extracted from The book of plain cooking (1904) by Ethel Archer, page 37. The excerpt below is the record exactly as published.

To Stew Fish White Any fish, the flesh of which is not too solid, can be stewed white, though salmon and plaice are the best varieties to cook in this fashion. The white sauce is prepared as follows : — Beat the yolks of two eggs in a basin with a desert- spoonful of flour well rubbed in, a little salt, white pepper, grated nutmeg, and dried saffron. Take the juice of one large lemon

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