Dutch Sauce
A historical recipe from How to Cook Fish, by Myrtle Reed.
A historical recipe
How to Cook Fish, by Myrtle Reed. Project Gutenberg eBook #18542.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Source and licence
From How to Cook Fish, by Myrtle Reed. Digitised by Project Gutenberg, eBook #18542 (https://www.gutenberg.org/ebooks/18542). Public domain in the USA; its status may differ elsewhere.
Read the original Public domain in the USA
What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.
Netherlands. Associated with Netherlands by a demonym leading its title: Dutch (confidence 0.55). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.
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Ingredients
- two tablespoonfuls each of butter
- one cupful of white stock
- a cupful of cream
- a tablespoonful of lemon-juice
- three eggs
Method
- Cook together two tablespoonfuls each of butter and flour, add one cupful of white stock, and cook until thick, stirring constantly.
- Season with salt and pepper, take from the fire and add the yolks of three eggs beaten with half a cupful of cream.
- Cook in a double-boiler for three minutes, take from the fire, add a tablespoonful of lemon-juice and strain.