Page:Meier - The Art of German Cooking and Baking.djvu/166




 * 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 3 yolks of eggs.


 * 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.


 * 1 oz. of butter

2 tbsps. of flour

⅓ pt. of fish stock

Juice of ½ lemon

Salt

2–3 yolks of eggs

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.