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Classic Seafood Recipes & Fish Recipes
SEAFOOD SAUCES: from Anchovy Catchup to White Sauce

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SEAFOOD SAUCE RECIPES

 STORE SAUCES
 Anchovy Catchup (1851)
 Bechamel Sauce (1896)
 Caper Sauce (1896)
 Cucumber Sauce (1896)
 Drawn Butter Sauce (1896)
 English Sauce (1845)
 Fish Sauce (1903)
 Gooseberry Sauce (1845)
 Hollandaise Sauce I (1896)
 Hollandaise Sauce II (1896)
 Kitchiner's Fish Sauce (1851)
 Lemon Sauces (1903)
 Lobster Butter (1845)
 Lobster Catchup (1851)
 Lobster Sauce (1805)
 Lobster Sauce (1896)
 Steward's Sauce (1845)
 Maitre D'Hotel Butter (1896)
 Oyster Catchup (1851)
 Oyster Sauce (1805)
 Oyster Sauce (1851)
 Oyster Sauce (1896)
 Pontac Catsup (1845)
 Quin's Sauce (1845)
 Remoulade (1845)
 Sea Catchup (1851)
 Sharfe Fish Sauce (1903)
 Shrimp Chatney (1845)
 Shrimp Sauce (1805)
 Shrimp Sauce (1896)
 Tartar Sauce (1845)
 Tartar Sauce (1879)
 Sauce Tartare (1896)
 Tartare Sauce (1903)
 Tomato Sauce (1896)
 Sauce Tyrolienne (1896)
 White Sauce (1896)

LEMON SAUCE FOR FISH No.  1
("The Settlement" Cook-Book, 1903)


2 lemons, juice and rind.
2 yolks of eggs.
1 cup of hot fish stock.
1 teaspoon sugar.
Salt to taste.
Chopped parsley.


Stir the grated rind of the lemons with the well-beaten yolks, add the juice and very gradually pour on the hot fish stock. Cook until thick, stirring constantly. Add the sugar and parsley.

Serve with fish, cooked in boiling water, to which salt, onion, whole pepper, parsley and a tablespoon of lemon juice has been added.

The sauce may be made thicker by cooking a teaspoon of cornstarch (wet in cold water) with the strained fish stock, or more yolks of eggs may be added.

 

LEMON SAUCE FOR FISH No. 2.
("The Settlement" Cook-Book, 1903)

Juice of one large lemon, one-fourth pound butter, pepper and salt. Heat, but do not allow to boil. Then mix it with two well beaten yolks.


 

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Original material Copyright © 1990--2011 James T. Ehler
unless otherwise noted.   All rights reserved.

James T. Ehler
166 W Broadway
Suite 315
Winona, Minnesota 55987
E-Mail: James@seafoodfish.com