Venetian Sauce. No. 2. (White)

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 (11)

for fish stock

the bones of the fish ↝ Fish, raw [Fish]
a bunch of herbs, i.e., 2 bay-leaves, some thyme and parsley
one whole onion with 2 cloves stuck in it ↝ Onions, raw [Vegetables and Vegetable Products]
1 pt. of second stock or of water ↝ Water, tap [Tap water]

for roux

1/2 oz. of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
a spoonful of flour ↝ Flour, 00 [Cereal Grains and Pasta]

to finish the sauce

a little finely-chopped parsley, only the green part ↝ Parsley, raw [Not included in a food category]
the juice of a lemon ↝ Lemon juice, raw [Fruits and Fruit Juices]

for serving

the fish fillets, which have been cooked apart

references

See Filleted Sole, under Fish
see Mushroom Sauce ↝ Mushrooms, raw [Other vegetables and combinations]

Instructions (5)

Have the fish ready filleted, and get their bones from the fishmonger.
Put the bones of the fish into a saucepan, and to draw the fish stock add a bunch of herbs, i.e., 2 bay-leaves, some thyme and parsley, and one whole onion with 2 cloves stuck in it; add 1 pt. of second stock or of water; boil all these with the fish bones.
Now in a clean stewpan make a white roux of 1/2 oz. of butter to a spoonful of flour, and when the roux is cooked add the fish stock, boiling hot; skin and strain.
Add a little finely-chopped parsley, only the green part, and the juice of a lemon the last thing.
Season and serve over the fish fillets, which have been cooked apart.

Original Text

Venetian Sauce. No. 2. (White) for Filleted Sole or Haddock, “Sauce à la Venitienne.” (Cataldi.)
Have the fish ready filleted, and get their bones from the fishmonger.
Put the bones of the fish into a saucepan, and to draw the fish stock add a bunch of herbs, i.e., 2 bay-leaves, some thyme and parsley, and one whole onion with 2 cloves stuck in it; add 1 pt. of second stock or of water; boil all these with the fish bones.
Now in a clean stewpan make a white roux of ½ oz. of butter to a spoonful of flour, and when the roux is cooked add the fish stock, boiling hot; skin and strain.
Add a little finely-chopped parsley, only the green part, and the juice of a lemon the last thing. Season and serve over the fish fillets, which have been cooked apart. (See Filleted Sole, under Fish; also see Mushroom Sauce.)

Notes

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