Venetian Sauce

Ingredients

• i onion, chopped fine
• 2 egg yolks
• 1 cup fish broth
• x Salt
• Yi cup white wine
• 2 ounces butter, melted
• 2 tablespoons lemon juice
• 1 tablespoon minced parsley

Method

1. 1

   Cook onion in broth 10 minutes.

2. 2

   Add wine and heat to boiling.

3. 3

   Beat butter and eggs together and pour liquid over.

4. 4

   Season and put into double boiler.

5. 5

   Stir and beat until well blended, taking care that the sauce does not become so hot that it curdles.

6. 6

   Add lemon juice and parsley.

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 23. The excerpt below is the record exactly as published.

VENETIAN SAUCE (For fish) i onion, chopped fine 2 egg yolks 1 cup fish broth x Salt Yi cup white wine White pepper 2 ounces butter, melted 2 tablespoons lemon juice 1 tablespoon minced parsley

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