192 NOTES. 



Page 164. 



Dutch Sauce for Salmon and all Freshwater Fish. 

 Ingredients : 2 yolks of eggs, a quarter of a pint of 

 cream, 2<| table -spoonsful of elder vinegar; half a table- 

 spoonful of anchovy, 1^ ounce of butter ; one Cayenne 

 spoonful of Cayenne pepper. Make good melted 

 butter (potato flour is best), whip the yolk and cream 

 well and add them to it, and let it thicken ; then add 

 the condiments and take care it does not boil after ', or it 

 will curdle. The best way is to make an extempore 

 bain maree by putting the saucepan into a larger one 

 of boiling water, which keeps the right heat, and will 

 neither prevent the thickening, nor curdle it with the 

 acid. The consistency, colour, and appearance should 

 be that of rich boiled custard. 



LONDON: 



Printed by S. & J. BENTLET and HENRY FLEY, 

 Bangor House, Shoe Lane. 



