Dutch Sauce for Trout

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 (6)

a tea-spoonful of floor ↝ Flour, 00 [Cereal Grains and Pasta]
four of vinegar ↝ Vinegar [Mustard and other condiments]
a quarter of a pound of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
the yolks of five eggs ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
a little salt ↝ Salt, table, iodized [Spices and Herbs]
a little cayenne pepper ↝ Spices, pepper, red or cayenne [Spices and Herbs]

Instructions (3)

Put into a stewpan a tea-spoonful of floor, four of vinegar, a quarter of a pound of butter, the yolks of five eggs, and a little salt.
Set it on the fire, and keep continually stirring.
When thick enough, work it well that you may refine it; pass it through a sieve; season with a little cayenne pepper, and serve up.

Original Text

Dutch Sauce for Trout.

Put into a stewpan a tea-spoonful of floor, four of vinegar, a quarter of a pound of butter, the yolks of five eggs, and a little salt. Set it on the fire, and keep continually stirring. When thick enough, work it well that you may refine it; pass it through a sieve; season with a little cayenne pepper, and serve up.

Notes

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