Recipes > Sauces & Spreads > Exquisite



  • cullis
  • piece of butter the size of a walnut
  • flour
  • salt
  • large pepper
  • yolks of 2 eggs
  • 3 or 4 shalots


Put a little cullis into a stewpan, with the butter rolled in twice as much flour, salt, and large pepper, the yolks, shalots cut small, and thicken it over the fire. This sauce, which should be very thick, is to be spread over meat or fish, which is afterwards covered with finely grated bread, and browned with a hot salamander.


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The Lady's Own Cookery Book (1844).

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