Skilled Chefs

The International Jewish Cook Book: SAUCES FOR FISH AND VEGETABLES

DRAWN BUTTER SAUCE

Melt two tablespoons of butter and stir in two tablespoons of flour. Add carefully one cup of boiling water, then season with one-half teaspoon of salt and a dash of pepper and paprika.

Many sauces are made with drawn butter as a foundation. For caper sauce add three tablespoons of capers.

For egg sauce add one egg, hard-boiled and chopped fine.


Recipe from the "The Jewish Manual" book (Free Electronic Text).



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