Fines Herbes Sauce

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 (10)

a piece of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
a little flour ↝ Flour, 00 [Cereal Grains and Pasta]
a little good brown stock
a good spoonful of mushroom catsup ↝ Mushrooms, raw [Other vegetables and combinations]
fresh mushroom peelings ↝ Mushrooms, raw [Other vegetables and combinations]
a little tarragon vinegar
a shallot ↝ Shallots, raw [Vegetables and Vegetable Products]
some parsley ↝ Parsley, raw [Not included in a food category]
the liquor of the fish (or veal, whichever it is you are cooking)
a little lemon-juice ↝ Lemon juice, raw [Fruits and Fruit Juices]

Instructions (4)

Put a piece of butter in a stewpan with a little flour, add to it a little good brown stock, and let it boil.
Flavour with a good spoonful of mushroom catsup—fresh mushroom peelings are even better, a little tarragon vinegar, a shallot, and some parsley, both these chopped very fine.
At the last moment add the liquor of the fish (or veal, whichever it is you are cooking), and a little lemon-juice—but no wine at all.
Pour the sauce over the fish and serve hot.

Original Text

“Fines Herbes” Sauce. (Mrs. Thomas.)
For fillets of mackerel, or veal; see Fillets of Mackerel, under Fish.
Put a piece of butter in a stewpan with a little flour, add to it a little good brown stock, and let it boil. Flavour with a good spoonful of mushroom catsup—fresh mushroom peelings are even better, a little tarragon vinegar, a shallot, and some parsley, both these chopped very fine. At the last moment add the liquor of the fish (or veal, whichever it is you are cooking), and a little lemon-juice—but no wine at all. Pour the sauce over the fish and serve hot.

Notes

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