Whipped Dutch Gravy

Ingredients

• % pt. of fish stock
• 1 oz. of butter
• 1% tbsps. of flour
• 3 — 4 yolks of eggs
• Salt
• pepper

Method

1. 1

   The flour is mixed well with fish stock or vegetable broth and whipped while over the fire, until it thickens; then add the fresh butter and the yolks of eggs, which have been beaten with water.

2. 2

   Let it boil, stirring constantly.

3. 3

   Serve at once.

As published

This recipe was extracted from The art of German cooking and baking (1922) by Lina Wachtelborn Meier, page 76. The excerpt below is the record exactly as published.

% pt. of fish stock, chicken or Salt veal broth 2 yolks of eggs % cup of cream Preparation : Melt the butter, stir in the flour, stew a few minutes, fill up with fish stock, stirring constantly, then season with salt and lemon juice and add the 2 yolks of eggs as given under No. 1. Remarks: If the gravy is for chicken or veal with rice, season it, with white wine. — 160 — No. 3— FINE DUTCH GRAVY FOR FISH OR VEAL. Quantity for 6 Persons. 1 oz. of butter 1 tbsp. of capers 2 tbsps. of flour 3 sardines % pt. fish stock or bouillon Salt % cup sour cream 1 pinch of white pepper 1 tbsp. of lemon juice 2 yolks of eggs Preparation : Melt ,the butter, stir in the flour, simmer gently, fill up with fish stock, or bouillon if it is intended for veal. Cook, stirring constantly, add sour cream, lemon juice, salt and pepper. The sardines are cleaned, chopped and put into the gravy with the capers. Cook slowly for ten minutes, stirring fre- quently, then strain through a fine sieve, heat it again and add the 3 yolks of eggs. No. 4^WHIPPED DUTCH GRAVY. For Fish, Asparagus, Cauliflower, Oyster Plants and Scorzonera. Quantity for 6 Persons. % pt. of flsh stock for fish, or 1 oz. of butter V2 pt. of vegetable broth for 3 — 4 yolks of eggs vegetables Salt, pepper 1% tbsps. of fiour Preparation: The flour is mixed well with fish stock or vegetable broth and whipped wlhile over the fire, until it thick- ens; then add the fresh butter and the yolks of eggs, which have been beaten with water. Let it boil, stirring constantly. Serve at once. Remarks: The gravy may be seasoned with 1 teaspoon- ful of lemon juice. No. 5— GOOD FISH GRAVY. Quantity for 6 Persons. 1 oz. of butter Juice of % lemon 2 tbsps. of flour Salt 1/3 pt. of fish stock 2 — 3 yolks of eggs % cup oif cream Preparation: Melt the butter, stir in the flour, add the fish stock and cream and cook a little while, stirring constant- ly, then season with lemon juice and salt if necessary. Finally stir in the yolks of eggs. — 161 — No. 6— CAULIFLOWER GRAVY. Quantity for 6 Persons. 1 oz. of butter Salt to taste 2 tbsps. of flour 2 yolks of eggs % pt. of cauliflower broth Nutmeg to taste Preparation: Melt the butter, stir in the flour, gradually pour in the cauliflower broth and boil, stirring constantly. Then season with salt and nutmeg and stir in the 3 yolks of eggs. No. 7— ASPARAGUS GRAVY. Quantity lor 6 Persons. % lb. of butter % cup of cream 1 tbsp. of flour 1/3 pt. of asparagus broth 4 — 6 y&lks of eggs Salt to taste Preparation: Cream tihe butter, add the yolks of eggs, flour and cream ; then add the boiling asparagus broth, while stirring. Let it boil, stirring constantly. Serve at once or keep warm in water. It is very fine. No. 8— FINE MUSTARD GRAVY. For Beef and Fish. Quantity lor 6 Persons. % lb. of butter 1 tbsp. of lemon juice 3 yolks of eggs 1' slice of lemon 2 tbsps. of mustard 1 pinch of sugar 1 tbsp. of flour 1 pinch of salt % pt. bouillon Preparation: Cream the butter, add the yolks of eggs, mustard, flour, and gradually pour in the bouillon, stirring constantly, then cook. Season it with lemon juice, sugar and salt if necessary. Put in the lemon slice which s^hould be taken out when served. No. 9— PLAIN MUSTARD DRESSING. For Fish and Beef. Quantity lor 6 Persons. 1/10 lb. of butter 1 tbsp. of vinegar 1% tbsps. of flour

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