2006 January -- Seafood Recipes

Archive for January, 2006

Tuesday, January 31st, 2006

Filed under: Fish Sauces — Administrator @ 9:35 pm

126. - REFORM SAUCE
(Fr. Sauce Réforme.)
Ingredients—

½ pint Brown Sauce (Recipe 108).
1 tablesp. Red Currant Jelly.
½ gill Port Wine. (1)
1 teaspoonful Anchovy Essence.
A pinch of Cayenne.

Method—
Put the brown sauce into a saucepan and bring it to the boil, then stir in the red currant jelly, anchovy essence, and port wine. Let it boil about ten minutes, […]

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English Melted Butter Sauce

Sunday, January 29th, 2006

Filed under: Fish Sauces — Administrator @ 3:05 pm

122. - ENGLISH MELTED BUTTER SAUCE
(Fr. Sauce a Beurre.)
Ingredients—

2 oz. Butter.
½ pint Water.
¾ oz. Flour.
White Pepper and Salt.

Method—
Melt half the butter in a small stewpan, add the flour, and mix with a wooden spoon until smooth. Draw the pan to the side of the fire and pour in the water, then return to the fire, […]

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