Yellow Sauce
A historical recipe from The Italian Cook Book The Art of Eating Well, by Maria Gentile (1919).
A historical recipe
The Italian Cook Book The Art of Eating Well; Practical Recipes of the Italian Cuisine, Pastries, Sweets, Frozen Delicacies, and Syrups, by Maria Gentile (1919). Project Gutenberg eBook #24407.
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 The Italian Cook Book The Art of Eating Well, by Maria Gentile (1919). Digitised by Project Gutenberg, eBook #24407 (https://www.gutenberg.org/ebooks/24407). 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.
Italy. Associated with Italy by the book is about Italian cookery (Cooking, Italian); the recipe itself names no place (confidence 0.4). "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
- one teaspoonful of flour
- two ounces of butter
- one cup of the broth of
- two tablespoonfuls of olive oil
- a sprig of parsley
Method
- This sauce is especially good for boiled fish, and the quantities indicated below are sufficient for a piece of fish or a whole fish weighing about a pound.
- Put on the fire in a little saucepan one teaspoonful of flour and two ounces of butter, and when the flour begins to be browned, pour over it little by little one cup of the broth of the fish, that is to say of the water in which the fish has been boiled.
- When you see that the flour does not rise in the boiling water, take away the sauce from the flour and pour over two tablespoonfuls of olive oil and the yolk of an egg, stirring and mixing everything well.
- Squeeze in the sauce half a lemon and season generously with salt and pepper.
- Let it cool and then pour over the fish that is to be served with a sprig of parsley.
- This sauce must have the appearance of a cream and must not be too liquid, in order that it may remain attached to the fish.