Fish Pudding Sauce Recipe
Ingredients
| Egg yolks | 2 | |
| Dijon Mustard | 1 Teaspoon | |
| Olive oil | 8 Ounce | |
| Lemon juice | 2 Tablespoon | |
| 1 tablespoon Worcester sauce | ||
| Ketchup | 4 Ounce | |
| Pepper white | 1/8 Teaspoon | |
| Butter | 2 Tablespoon | |
| Flour | 1 Tablespoon | |
| Single cream | 8 Ounce | |
| Caper juice | 1 1/2 Teaspoon | |
| 1 packet frozen asparagus tips | ||
| Meat of 1 lobster | ||
| Sherry | 4 Ounce | |
Directions
Mix 2 egg yolks and 1 teaspoon Dijon mustard in a bowl with a wooden spoon.
Pour in drop by drop at first and then in larger quantities 8 oz. oil, stirring constantly until it thickens, or blend in a liquidizer.
Stir in 2 tablespoons lemon juice, 1 tablespoon Worcester sauce, 4 oz. ketchup and 1/8 teaspoon white pepper.
Melt 2 tablespoons butter in a saucepan, blend in 1 tablespoon flour, cook on low heat for a few minutes; do not let it brown.
Add 8 oz. single cream and 2 teaspoons caper juice and cook until it thickens.
Set aside to cool.
When cool stir in the egg sauce, blend thoroughly and store in the refrigerator overnight.
Cook 1 packet frozen asparagus tips according to instructions on the packet.
To serve, add the meat of 1 lobster cut into pieces, the asparagus tips cut into short lengths, and 4 oz. sherry.
Heat in the top of a double boiler over hot, not boiling water.
The sauce should be just warm as a hoUandaise; if allowed to get too hot it will separate.
Pour in drop by drop at first and then in larger quantities 8 oz. oil, stirring constantly until it thickens, or blend in a liquidizer.
Stir in 2 tablespoons lemon juice, 1 tablespoon Worcester sauce, 4 oz. ketchup and 1/8 teaspoon white pepper.
Melt 2 tablespoons butter in a saucepan, blend in 1 tablespoon flour, cook on low heat for a few minutes; do not let it brown.
Add 8 oz. single cream and 2 teaspoons caper juice and cook until it thickens.
Set aside to cool.
When cool stir in the egg sauce, blend thoroughly and store in the refrigerator overnight.
Cook 1 packet frozen asparagus tips according to instructions on the packet.
To serve, add the meat of 1 lobster cut into pieces, the asparagus tips cut into short lengths, and 4 oz. sherry.
Heat in the top of a double boiler over hot, not boiling water.
The sauce should be just warm as a hoUandaise; if allowed to get too hot it will separate.
Chef
