White Fish and Sauce

Ingredients

• three pints of veal stock
• heads and fins of five haddocks
• four onions
• a bunch of parsley
• three inches of thin lemon-rind
• a little salt
• a little cayenne
• a dessert-spoonful of strained lemon-juice
• a large wine-glassful of Light wine
• a little cream
• the well-beaten yolk of an egg

Method

1. 1

   Simmer the veal stock with haddock heads and fins, onions, parsley, lemon rind, salt, and cayenne for an hour.

2. 2

   Strain the mixture, then add lemon juice and light wine.

3. 3

   Thicken with white thickening, add cream and beaten egg yolk, and stir in minced lobster or crab.

4. 4

   Boil the haddocks, garnish with forcemeat balls, and pour the sauce over them.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 2262. The excerpt below is the record exactly as published.

White Fish and Sauce.— Take three pints of veal stock ; put it into a saucepan with the heads and fins of five haddocks, four onions, a bunch of parsley, three inches of thin lemon- rind, and a little salt and cayenne. Simmer the liquor for an hour, strain it, and put with it a dessert-spoonful of strained lemon -juice and a large wine-glassful of Light wine, llince the tiesh of a lobster or crab. Thicken the sauce with a little white thickening, skim carefull}^ add a little cream and, if Uked, the well-beaten yolk of an egg

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