Mrs Beetons Sauces Revisited
Dutch Sauce
(for Fish)
50g (2oz) Butter
4 tbsp Vinegar
2 Egg Yolks
½ lemon, juice only
½ tsp Flour
Salt, to taste
Put all the ingredients, except the lemon juice, into a saucepan.
Place over a medium heat and simmer, but do not boil, stirring continuously, until the sauce has thickened.
If the sauce should curdle, strain the sauce through a tammy, add the lemon juice and serve.
Tarragon vinegar may be used instead of plain and, by many, is considered far preferable.
Note: This sauce may be poured hot over salad and left to get quite cold, when it should be thick, smooth and somewhat stiff.
Excellent salads may be made of hard boiled eggs, or the remains of salt fish flaked nicely from the bone, by pouring over a little of the above mixture when hot and allowing it to cool.
DUTCH SAUCE FOR FISH
405. INGREDIENTS - 1/2 teaspoonful of flour, 2 oz. of butter, 4 tablespoonfuls of vinegar, the yolks of 2 eggs, the juice of 1/2 lemon; salt to taste.
Mode - Put all the ingredients, except the lemon-juice, into a stew-pan; set it over the fire, and keep continually stirring. When it is sufficiently thick, take it off, as it should not boil. If, however, it happens to curdle, strain the sauce through a tammy, add the lemon-juice, and serve. Tarragon vinegar may be used instead of plain, and, by many, is considered far preferable.
Average cost, 6d.
Note - This sauce may be poured hot over salad, and left to get quite cold, when it should be thick, smooth, and somewhat stiff. Excellent salads may be made of hard eggs, or the remains of salt fish flaked nicely from the bone, by pouring over a little of the above mixture when hot, and allowing it to cool.
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