Perch

Classic Seafood Recipes & Fish Recipes

SEAFOOD SAUCES: from Anchovy Catchup to White Sauce

 

COLD MAITRE D’HOTEL OR STEWARD’S SAUCE
(Modern Cookery, 1845)


Work well together until they are perfectly blended, two or three ounces of good butter, some pepper, salt, minced parsley, and the strained juice of a sound lemon of moderate size. 

The sauce thus prepared is often put into broiled fish; and laid in the dish under boiled kidneys, beef steaks and other meat.

For 2 oz.  Butter, 1 heaped teaspoonful young minced parsley; juice of 1 lemon; 1 small saltspoonful salt; seasoning of white pepper.
 

 

 

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