Sauce for Filleted Haddock

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

Source: The Cookery Book of Lady Clark of Tillypronie
Time: Cook: 10 min Total: 10 min
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (7)

For the Sauce

1 oz. of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
1 dessertspoonful of flour ↝ Flour, 00 [Cereal Grains and Pasta]
the liquor strained from the bones
a dessert-spoonful of cream ↝ Cream, whipped [Cream cheese, sour cream, whipped cream]
a little chopped parsley ↝ Parsley, raw [Not included in a food category]
a squeeze of lemon ↝ Lemon, raw [Citrus fruits]

For filleted haddock fried

Sauce Piquante, No. 3, see Sauces for Fish ↝ Sauce, NFS [Dips, gravies, other sauces]

Instructions (7)

For the Sauce

Put 1 oz. of butter in another pan.
Add to that 1 dessertspoonful of flour.
Then add the liquor strained from the bones.
Cook 10 minutes, stirring all the time.
Add a dessert-spoonful of cream, a little chopped parsley, and a squeeze of lemon.
Pour over the fillets and serve.

For filleted haddock fried

use Sauce Piquante, No. 3, see Sauces for Fish.

Original Text

For the Sauce: Put 1 oz. of butter in another pan; add to that 1 dessertspoonful of flour; then add the liquor strained from the bones, cook 10 minutes, stirring all the time. Add a dessert-spoonful of cream, a little chopped parsley, and a squeeze of lemon. Pour over the fillets and serve.
For filleted haddock fried, use Sauce Piquante, No. 3, see Sauces for Fish.

Notes

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