Hot Sauces for Fish
| PAGE | |
|---|---|
| Black Butter | 112 |
| Dutch Sauce | 112 |
| Genoese Sauce | 113 |
| Italian Sauce | 113 |
| Maître d’Hotel Sauce | 114 |
| Melted Butter | 114 |
| Anchovy Sauce | 114 |
| Cucumber Sauce | 114 |
| Egg Sauce | 114 |
| Shrimp Sauce | 114 |
| Oyster Sauce | 115 |
| Sauce Hollandaise | 115 |
Black Butter
(For Skate, grilled Mackerel)
1 gill vinegar
4 ozs. butter
Several small parsley leaves
Small piece of bay leaf
Boil the vinegar with the bay leaf until it is considerably reduced.
Heat the butter in a pan until it becomes brown. Add the parsley leaves. Let them fry for a moment. Skim the butter.
Remove the bay leaf from the vinegar. Add a little salt and pepper. Pour the butter and parsley leaves into it. Mix and serve.