For Fish, Asparagus, Cauliflower, Oyster Plants and Scorzonera.
Quantity for 6 Persons.
- ½ pt. of fish stock for fish, or ½ pt. of vegetable broth for vegetables
- 1 oz. of butter
- 3–4 yolks of eggs
- Salt, pepper
- 1½ tbsps. of flour
Preparation: The flour is mixed well with fish stock or vegetable broth and whipped while over the fire, until it thickens; then add the fresh butter and the yolks of eggs, which have been beaten with water. Let it boil, stirring constantly. Serve at once.
Remarks: The gravy may be seasoned with 1 teaspoonful of lemon juice.
No. 5—GOOD FISH GRAVY.
Quantity for 6 Persons.
- 1 oz. of butter
- 2 tbsps. of flour
- ⅓ pt. of fish stock
- 2–3 yolks of eggs
- Juice of ½ lemon
- Salt
- ½ cup of cream
Preparation: Melt the butter, stir in the flour, add the fish stock and cream and cook a little while, stirring constantly, then season with lemon juice and salt if necessary. Finally stir in the yolks of eggs.
No. 6—CAULIFLOWER GRAVY.