Other Recipes from SAUCES FOR FISH AND VEGETABLESScalloped Fish, No. 2
Drawn Butter Sauce
MaÎtre D'hÔtel Butter
Sardellen, Or Herring Sauce
White Sauce (for Vegetables)
Cream Mustard Sauce
SCALLOPED FISH, No 2(Sauces For Fish And Vegetables) - (The International Jewish Cook Book)
Butter a dish, place in a layer of cold cooked fish, sprinkle with bread
crumbs, parsley, salt, butter and pepper; repeat. Cover with white
sauce, using one tablespoon of flour to two tablespoons of butter and
one cup of milk. Sprinkle top with buttered bread crumbs and bake.
These sauces are made by combining butter and flour and thinning with
water or other liquid. A sauce should never be thickened by adding a
mixture of flour and water, as in that case the flour is seldom well
cooked; or by adding flour alone, as this way is certain to cause lumps.
The flour should be allowed to cook before the liquid is added.
All sauces containing butter and milk should be cooked in a double
If so desired, any neutral oil--that is, vegetable or nut oil--may be
substituted for the butter called for in the recipe.
Care in preparation of a sauce is of as much importance as is the
preparation of the dish the sauce garnishes.
Viewed 1509 times.
Most Viewed Recipes from The International Jewish Cook BookCookies
Baked Crab-apple Preserves
Pickled Beef Tongue
Sour Milk Cookies
Quark Strudel (dutch Cheese)
Least Viewed Recipes from The International Jewish Cook BookPea PurÉe
SautÉd Cornmeal Mush
Sweet EntrÉe Of Ripe Peaches
Red Pepper CanapÉs
Strawberries À La "bridge"
Anchovy CanapÉs With Tomatoes
Fillet De Sole À La Creole
Fillet Of Sole À La Mouquin
Green Pea PurÉe
Tripe À La Creole
Eggs À La Mexicana
Baba À La Parisienne
Gansleber PurÉe In Sulz
|Home Made Cookies.ca|