Normandy 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.
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Ingredients
- one tablespoonful of mushroom catsup
- one pint of Veloute Sauce
- a tablespoonful of butter
- two eggs
Method
- Add one tablespoonful of mushroom catsup to one pint of Veloute Sauce and cook for ten minutes.
- Add one fourth cupful of strong fish stock, bring to the boil, take from the fire and add the yolks of two eggs beaten with the juice of half a lemon.
- Strain, add a tablespoonful of butter, and serve.