HOMEFish InformationSeafood SoupsFish RecipesShellfish RecipesForcemeats, etc.Seafood SaucesFrom anchovy catchup to white sauceKey West RecipesBibliographyLinks
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SEAFOOD SAUCESSTORE FISH SAUCES (1851)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 I (1896)Hollandaise II (1896)Lemon Sauces (1903)Lobster Butter (1845)Lobster Catchup (1851)Lobster Sauce (1805)Lobster Sauce (1896)Maitre D'HotelSauce (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)
CUCUMBER SAUCE. (Boston Cooking-School Cook Book, 1896)
Grate two cucumbers, drain, and season with salt, pepper. and vinegar.
Serve with Broiled Fish.
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Original material Copyright © 1990--2008 James T. Ehlerunless otherwise noted. All rights reserved.
James T. Ehler166 W BroadwaySuite 315Winona, Minnesota 55987E-Mail: James@seafoodfish.com
