Skilled Chefs

The International Jewish Cook Book: SAUCES FOR FISH AND VEGETABLES


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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