Perch

Classic Seafood Recipes & Fish Recipes

SEAFOOD SAUCES: from Anchovy Catchup to White Sauce

 

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.

 

 

Please feel free to link to any pages of SeafoodFish.com from your website.
For permission to use any of this content please E-mail: james@seafoodfish.com
Original material copyright © 1990 - 2014 James T. Ehler unless otherwise noted.
All rights reserved.     You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission.


 

 

3 Young Chefs
Culinary Arts and
Cooking Schools
From Amateur & Basic Cooking Classes to Professional Chef Training and Degree Programs - you will find them all here!