Dutch Sauce for Fish

The Art of Cookery Made Easy and Refined · Mollard, John · 1802

Source: The Art of Cookery Made Easy and Refined
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (6)

a gill and a half of vinegar ↝ Vinegar [Mustard and other condiments]
a little scraped horseradish ↝ Horseradish [Mustard and other condiments]
the yolks of two raw eggs ↝ Egg, yolk only, raw [Eggs and omelets]
a quarter of a pound of fresh butter ↝ Asparagus, fresh, cooked with butter or margarine [Other vegetables and combinations]
a dessert spoonful of flour and water ↝ Flour, 00 [Cereal Grains and Pasta]
a little salt ↝ Salt, table, iodized [Spices and Herbs]

Instructions (5)

Boil the vinegar, horseradish for five minutes.
Strain the mixture.
When cold, add the egg yolks, butter, flour and water mixture, and salt.
Whisk the ingredients over a fire until the mixture almost boils.
Serve immediately to prevent curdling.

Original Text

Dutch Sauce for Fish.

Boil for five minutes, with a gill and a half of vinegar, a little scraped[265] horseradish; then strain it, and when it is cold add to it the yolks of two raw eggs, a quarter of a pound of fresh butter, a dessert spoonful of flour and water, and a little salt. Whisk the ingredients over a fire till the mixture almost boils, and serve it up directly to prevent it from curdling.

Notes

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