Sardellen Sauce from The Settlement Cook Book by Lizzie Black Kander
Soak the Sardellen in cold water ½ hour, chop fine and rub through a sieve. Melt butter, add flour, ⅔ of the fish or meat stock, hot, stir until smooth, add the rest, and the wine, lemon and the...
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Cooking tools:
- Chef's knife
- Cutting board
- Mixing bowl
- Fine-mesh sieve
- Saucepan
- Stove
- Whisk
- Wooden spoon
- Measuring cup
- Measuring spoon
- Spoon
- Serving bowl
Ingredients
- juice of ½ lemon
- 4 to 6 Sardellen
- salt
- 2 tablespoons butter
- pepper
- 2 tablespoons flour
- 1 cup of fish or meat stock
- yolks of 2 eggs
- ½ cup white wine
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