Classic Seafood Recipes & Fish Recipes

SEAFOOD SAUCES: from Anchovy Catchup to White Sauce


("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.


("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.



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