Sauce for Hashes or Fish, and good with any thing and every thing

The Lady's Own Cookery Book, and New ... · Bury, Charlotte Campbell, Lady · 1840

Source: The Lady's Own Cookery Book, and New Dinner-Table Directory;: In Which will Be Found a Large Collection of Original Receipts. 3rd ed.
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (12)

Sauce Base

two or more spoonfuls of good cullis
a glass of white wine ↝ Wine, white [Wine]
a shalot
a small onion ↝ Onions, raw [Vegetables and Vegetable Products]
a few mushrooms ↝ Mushrooms, raw [Other vegetables and combinations]
truffles
morels ↝ Mushrooms, morel, raw [Vegetables and Vegetable Products]
a bunch of sweet-herbs ↝ Onions, sweet, raw [Vegetables and Vegetable Products]
a little grated lemon-peel ↝ Lemon peel, raw [Fruits and Fruit Juices]
a slice of ham ↝ Ham [Cold cuts and cured meats]
the yolk of an egg ↝ Egg, yolk only, raw [Eggs and omelets]

Thickener

a bit of butter rolled in flour ↝ Butter, stick, unsalted [Dairy and Egg Products]

Instructions (2)

Take two or more spoonfuls of good cullis, according to the quantity you intend to make, a glass of white wine, a shalot, a small onion, a few mushrooms, truffles, morels, and a bunch of sweet-herbs, with a little grated lemon-peel, a slice of ham, and the yolk of an egg.
Thicken it with a bit of butter rolled in flour, and let it stew till the ingredients are quite soft.

Original Text

Sauce for Hashes or Fish, and good with any thing and every thing.

Take two or more spoonfuls of good cullis, according to the quantity you intend to make, a glass of white wine, a shalot, a small onion, a few mushrooms, truffles, morels, and a bunch of sweet-herbs, with a little grated lemon-peel, a slice of ham, and the yolk of an egg. Thicken it with a bit of butter rolled in flour, and let it stew till the ingredients are quite soft.

Notes

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