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Colbert Sauce

From How to cook fish (1908).

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A historical recipe

How to cook fish, by Olive Green (1908).

United States

Known as an American recipe, with similar versions prepared across other nations.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Ingredients 2 ingredients

  1. one cupful of Espagnole Sauce
  2. a cupful of butter

Cook safely

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

  • Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
  • Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.

Method

  1. Put into a saucepan one cupful of Espagnole Sauce, two tablespcx>nfuls of beef extract, the juice of a lemon, red and white pepper and minced parsley to season, and half a cupful of butter in small bits.
  2. Heat, but do not boil, and serve at once.

Plating

Cookware for this recipe

  • Saucepan
  • Chef's knife
  • Cutting board
Source not stated by archive.org
Credit

From How to cook fish (1908), printed page 499, digitised by the Internet Archive: https://archive.org/details/howtocookfish00greegoog

What was changed: Read by machine from the book's scanned text into ingredients and method. The title's capitals were tidied; spelling and scanning errors are left as they are.