Recipes > Sauces & Spreads > Dutch Sauces > Dutch Sauce for Fish

Dutch Sauce for Fish

Ingredients

  • 1 1/2 gills of vinegar
  • a little scraped horseradish
  • yolks of 2 raw eggs
  • 1/4 pound of fresh butter
  • 1 dessert spoonful of flour and water
  • salt

Instructions

Boil for five minutes, with the vinegar, horseradish; then strain it, and when it is cold add to it the yolks, butter, flour and water, and a little salt. Whisk the ingredients over a fire till the mixture almost boils, and serve it up directly to prevent it from curdling.

Source

The Art of Cookery (1802).

Print

Print recipe/article only


comments powered by Disqus