Skilled Chefs

The International Jewish Cook Book: SAUCES FOR FISH AND VEGETABLES

SARDELLEN, OR HERRING SAUCE

Brown a spoon of flour in heated fat, add a quantity of hot fish stock and a few sardellen chopped fine, which you have previously washed in cold water, also a finely-chopped onion. Let this boil a few minutes, add a little vinegar and sugar; strain this sauce through a wire sieve and add a few capers and a wineglass of white wine and let it boil up once again and thicken with the yolk of one egg.


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



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