Dutch Sauce. No. 7.

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 (13)

a small onion, sliced ↝ Onions, raw [Vegetables and Vegetable Products]
a little horse-radish ↝ Radishes, raw [Vegetables and Vegetable Products]
parsley ↝ Parsley, raw [Not included in a food category]
half an anchovy
half a bay-leaf ↝ Spices, bay leaf [Spices and Herbs]
2 or 3 spoonfuls of Elder vinegar
a little second stock
a little pepper ↝ Spices, pepper, black [Spices and Herbs]
salt ↝ Salt, table, iodized [Spices and Herbs]
the yolks of 3 or 4 eggs ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
thick cream ↝ Cream, whipped [Cream cheese, sour cream, whipped cream]
a piece of butter about the size of a walnut ↝ Butter, stick, unsalted [Dairy and Egg Products]
a spoonful of lemon-juice ↝ Lemon juice, raw [Fruits and Fruit Juices]

Instructions (6)

To a small onion, sliced, add a little horse-radish, parsley, half an anchovy, half a bay-leaf, 2 or 3 spoonfuls of Elder vinegar, and a little second stock.
Set it on the side of the stove to simmer; then strain it off, and return it into the stewpan with a little pepper and salt.
Just before using add a liaison of the yolks of 3 or 4 eggs and thick cream.
Mix all well together, and make hot; add a piece of butter about the size of a walnut, worked in a cream, and a spoonful of lemon-juice; stir till quite hot, and pass through a tammy.
Have a hot basin ready; wet the middle of the tammy, and put in the sauce.
Take hold of the tammy at both ends and twist it different ways, wring the sauce through, and dish it at once.

Original Text

Dutch Sauce. No. 7.
To a small onion, sliced, add a little horse-radish, parsley, half an anchovy, half a bay-leaf, 2 or 3 spoonfuls of Elder vinegar, and a little second stock. Set it on the side of the stove to simmer; then strain it off, and return it into the stewpan with a little pepper and salt.
Just before using add a liaison of the yolks of 3 or 4 eggs and thick cream. Mix all well together, and make hot; add a piece of butter about the size of a walnut, worked in a cream, and a spoonful of lemon-juice; stir till quite hot, and pass through a tammy. Have a hot basin ready; wet the middle of the tammy, and put in the sauce. Take hold of the tammy at both ends and twist it different ways, wring the sauce through, and dish it at once.

Notes

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