Portuguese Sauce

Mrs. A.B. Marshall's cookery book · A. B. Marshall · 1894

Source: Mrs. A.B. Marshall's cookery book
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (10)

four raw yolks of eggs ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
two tablespoonsfuls of lemon juice ↝ Lemon juice, raw [Fruits and Fruit Juices]
two tablespoonfuls of thick cream ↝ Cream, whipped [Cream cheese, sour cream, whipped cream]
two tablespoonsfuls of thin Béchamel sauce ↝ Sauce, NFS [Dips, gravies, other sauces]
a good pinch of salt ↝ Salt, table, iodized [Spices and Herbs]
a little dust of cayenne pepper ↝ Spices, pepper, red or cayenne [Spices and Herbs]
two ounces of good fresh butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
one very finely chopped eschalot
a teaspoonful of finely chopped parsley ↝ Parsley, raw [Not included in a food category]
two or three cooked button mushrooms ↝ Mushrooms, white button [Vegetables and Vegetable Products]

Instructions (2)

Put four raw yolks of eggs into a stewpan with two tablespoonsfuls of lemon juice, two tablespoonfuls of thick cream and two tablespoonsfuls of thin Béchamel sauce, season with a good pinch of salt and a little dust of cayenne pepper, and stand the pan in the bain marie.
Add to it two ounces of good fresh butter, stir till it thickens, then wring through the tammy, and just before serving, add one very finely chopped eschalot, a teaspoonful of finely chopped parsley and two or three cooked button mushrooms.

Original Text

Portuguese Sauce.—Put four raw yolks of eggs into a stewpan with two tablespoonsfuls of lemon juice, two table- spoonfuls of thick cream and two tablespoonsfuls of thin Béchamel sauce, season with a good pinch of salt and a little dust of cayenne pepper, and stand the pan in the bain marie; then add to it two ounces of good fresh butter, stir till it thickens, then wring through the tammy, and just before serving, add one very finely chopped eschalot, a teaspoonful of finely chopped parsley and two or three cooked button mushrooms. This is nice to serve with fish for breakfast, luncheon, or dinner.

Notes

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