Venetian Sauce. No. 1.

The Cookery Book of Lady Clark of Til... · Lady Clark of Tillypronie · 1909

Source: The Cookery Book of Lady Clark of Tillypronie
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (9)

bones of the fish ↝ Fish, raw [Fish]
a little second stock or water ↝ Water, tap [Tap water]
a sprig of parsley ↝ Parsley, raw [Not included in a food category]
1 oz. of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
a teaspoonful of flour ↝ Flour, 00 [Cereal Grains and Pasta]
the yolk of 1 egg ↝ Egg, yolk only, raw [Eggs and omelets]
4 table-spoonfuls of well-warmed cream ↝ Cream, whipped [Cream cheese, sour cream, whipped cream]
a little salt ↝ Salt, table, iodized [Spices and Herbs]
a squeeze of lemon-juice ↝ Lemon juice, raw [Fruits and Fruit Juices]

Instructions (10)

Draw down the bones of the fish for 2 minutes in a little second stock or water, with a sprig of parsley.
With 1 oz. of butter and a teaspoonful of flour make a white roux.
Cook the roux until it is done.
Strain the fish liquor into the roux.
Put the mixture aside.
Strain the yolk of 1 egg and mix into it very gradually 4 tablespoonfuls of well-warmed cream.
Keep the egg yolk and cream mixture on one side.
Boil up the mixed roux and fish liquor.
Skim the mixture thoroughly.
When off the boil, add the yolk and cream mixture, a little salt, and a squeeze of lemon-juice.

Original Text

Venetian Sauce. No. 1. For Fish Fillets. (Mrs. Sherwood.)
Draw down the bones of the fish to minutes in a little second stock or water, with a sprig of parsley. With 1 oz. of butter and a teaspoonful of flour make a white roux while the roux is cooked enough, strain the fish liquor into it; put it aside.
Strain the yolk of 1 egg and mix into it very gradually 4 table-spoonfuls of well-warmed cream, and keep on one side.
Next boil up the mixed roux and fish liquor and skim it thoroughly; when off the boil add the yolk and cream, a little salt, and a squeeze of lemon-juice.

Notes

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