Perch

Classic Seafood Recipes & Fish Recipes

SEAFOOD SAUCES: from Anchovy Catchup to White Sauce

 

FISH SAUCE WITH MAYONNAISE
("The Settlement" Cook-Book, 1903)


    2 cups water,
    2 tablespoons chopped almonds (blanched),
    2 lemons (juice),
    2 tablespoons seeded raisins,
    4 eggs (yolks),
    2 tablespoons sugar,
    1 tablespoon flour or cornstarch,
    1 teaspoon salt.


Boil water, lemon juice, chopped almonds and raisins until almonds are soft; add gradually the sugar and cornstarch wet in a little cold water and boil; add very gradually to the well beaten yolks of four eggs.

Take from stove and when cold, add mayonnaise dressing to taste. Serve with cold boiled fish garnished with capers, olives or chopped pickles.


 

 

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