Silesian Sauce

Silesian Sauce

Ingredients:
3 peppercorns
1/4 cup butter

Directions:
Bit of bay leaf
1 tablespoon
flour
Sprig of parsley
1/2 tablespoon
capers
1/2 teaspoon finely
chopped shallot
1/2 tablespoon
parsley
Salt and cayenne
57
Cook first six ingredients until reduced one−half; strain, add yolks of eggs well beaten,
one−half, each, brown stock and butter, and cook over hot water, stirring constantly until
thickened. Then add, gradually, remaining butter mixed with flour and stock. As soon as
mixture thickens, add capers, parsley finely chopped, and salt and cayenne.
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Broiled Scrod
A young cod, split down the back, and backbone removed, except a small portion near the
tail,
is called a scrod. Scrod are usually broiled, spread with butter, and sprinkled with salt and
pepper. Haddock is also so dressed.
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Broiled Chicken Halibut
Clean and broil as directed in Ways of Cooking Fish. Spread with butter, sprinkle with salt
and
pepper, and garnish with slices of lemon cut in fancy shapes and sprinkled with paprika and
parsley.
Chapter XI − FISH 198
The 1918 Fanny Farmer Cookbook
60
Broiled Swordfish
Clean and broil fish, spread with butter, sprinkle with salt and pepper, and serve with
Cucumber Sauce I, or Horseradish Sauce I.
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Broiled Shad Roe
Wipe, sprinkle with salt and pepper, put on greased wire broiler, and broil five minutes on
each
side. Serve with Maître d’Hôtel Butter. Mackerel roe are delicious cooked in this way.