Quantity for 6 Persons.
- 1 oz. of butter
- 2 tbsps. of flour
- ½ pt. of fish stock, chicken or veal broth
- 1½ tsps. of lemon juice, for fish
- 2 tbsps. white wine, for chicken
- Salt
- 2 yolks of eggs
- ¼ cup of cream
Preparation: Melt the butter, stir in the flour, stew a few minutes, fill up with fish stock, stirring constantly, then season with salt and lemon juice and add the 2 yolks of eggs as given under [No. 1].
Remarks: If the gravy is for chicken or veal with rice, season it with white wine.
No. 3—FINE DUTCH GRAVY FOR FISH OR VEAL.
Quantity for 6 Persons.
- 1 oz. of butter
- 2 tbsps. of flour
- ½ pt. fish stock or bouillon.
- ½ cup sour cream
- 1 tbsp. of lemon juice
- 1 tbsp. of capers
- 3 sardines
- Salt
- 1 pinch of white pepper
- 2 yolks of eggs
Preparation: Melt the butter, stir in the flour, simmer gently, fill up with fish stock, or bouillon if it is intended for veal. Cook, stirring constantly, add sour cream, lemon juice, salt and pepper.
The sardines are cleaned, chopped and put into the gravy with the capers. Cook slowly for ten minutes, stirring frequently, then strain through a fine sieve, heat it again and add the 2 yolks of eggs.
No. 4—WHIPPED DUTCH GRAVY.