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M. J. Delaney cookbook, 1933
Page 20
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Melt butter, add flour, then fish stock gradually, stirring until thickened. Place over water, add egg yolks, slightly beaten, cream and seasonings. Continue to stir and cook over the hot water about 3 minutes. Remove from fire, add mushrooms, parsley and wine. (Mushroom caps should be peeled, sliced and cooked in boiling water until tender). Arrange fillets on hot platter and pour over them the hot sauce. Garnish with lemon. Make 8 small servings.
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Melt butter, add flour, then fish stock gradually, stirring until thickened. Place over water, add egg yolks, slightly beaten, cream and seasonings. Continue to stir and cook over the hot water about 3 minutes. Remove from fire, add mushrooms, parsley and wine. (Mushroom caps should be peeled, sliced and cooked in boiling water until tender). Arrange fillets on hot platter and pour over them the hot sauce. Garnish with lemon. Make 8 small servings.
Szathmary Culinary Manuscripts and Cookbooks
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