Fennel Sauce for Mackarel

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 (4)
Instructions (7)
  1. Wash the fennel, mint, and parsley.
  2. Boil them till tender.
  3. Drain and press them.
  4. Chop them fine.
  5. Add melted butter.
  6. Serve up the sauce immediately, for should the herbs be mixed with the butter any length of time before it is served up, they will be discoloured.
  7. The same observation should be noticed in making parsley and butter sauce.
Original Text
Fennel Sauce for Mackarel. Pick green fennel, mint, and parsley, a little of each; wash, boil them till tender, drain and press them, chop them fine, add melted butter, and serve up the sauce immediately, for should the herbs[269] be mixed with the butter any length of time before it is served up, they will be discoloured. The same observation should be noticed in making parsley and butter sauce.
Notes
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