Perch

 

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)

LOBSTER SAUCE
(Boston Cooking-School Cook Book, 1896)


    1 1/4 lb. lobster.
    1/4 cup butter.
    1/4 cup flour.
    1/2 teaspoon salt.
    Few grains cayenne.
    1/2 tablespoon lemon juice.
    3 cups cold water.


Remove meat from lobster, and cut tender claw meat in one-half inch dice.

Chop remaining meat, add to body bones, and cover with water; cook until stock is reduced to two cups,

strain, and add gradually to butter and flour cooked together, then add salt, cayenne, lemon juice, and lobster dice.

If the lobster contains coral, prepare Lobster Butter, add flour, and thicken sauce there with.


 

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