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Dutch Sauce

(Sauces.) - (The Lady's Own Cookery Book)







Put into a saucepan some vinegar and water with a piece of butter;

thicken it with the yolks of two eggs; squeeze into it the juice of a

lemon, and strain it through a sieve.

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22 Dutch Sauce And Cold Meat

Beat up the white of an egg, with salt and pepper, a spoonful of chopped

parsley, a small onion and a teaspoonful of olive oil. Beat well and add

a spoonful of tarragon vinegar. Serve with cold meat.

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Dutch Sauce For Carp Or Tench

Take six fine anchovies well washed and picked, put them in a stewpan,

add to them four spoonfuls of vinegar, eight spoonfuls of water, one

large onion sliced, two or three blades of mace, and four or five

cloves. Let them stand one hour before the sauce is wanted; set them on

the stove, and give them a boil up; strain the liquor into a clean

stewpan; then add the yolks of four eggs well beaten; put to it some

good thick melted butter; add half a pint of very nice thick cream. Mix

all these well together; put it on a slow fire; stir it till it boils;

season to your taste.

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Dutch Sauce For Fish

Slice a little horseradish, and put it into a quarter of a pint of

water, with five or six anchovies, half a handful of white peppercorns,

a small onion, half a bay-leaf, and a very little lemon peel, cut as

thin as possible. Let it boil a quarter of an hour; then strain and

thicken with flour and butter and the yolk of an egg. Add a little elder

vinegar, and then squeeze it through a tamis. It must not boil after

being strained, or it will curdle.

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Dutch Sauce For Meat Or Fish

Put two or three table-spoonfuls of water, as many of vinegar, and as

many of broth, into a saucepan, with a piece of butter; thicken it with

the yolks of two eggs. If for fish, add four anchovies; if not, leave

them out. Squeeze into it the juice of a lemon, and strain it through a

sieve.

Other Recipes


Dutch Sauce For Trout

Put into a stewpan a tea-spoonful of floor, four of vinegar, a quarter

of a pound of butter, the yolks of five eggs, and a little salt. Set it

on the fire, and keep continually stirring. When thick enough, work it

well that you may refine it; pass it through a sieve; season with a

little cayenne pepper, and serve up.









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