Читать книгу Breakfast, Luncheon and Tea - Marion Harland - Страница 27

1 cup of boiling water.

2 teaspoonfuls corn-starch, or rice flour, mixed in cold water.

1 table-spoonful of butter.

1 teaspoonful chopped parsley.

1 teaspoonful anchovy sauce, or good catsup.

Juice of half a lemon.

Beaten yolks of two eggs.

Salt and cayenne pepper.

Stir the corn-starch smoothly into the boiling water, and set it over the fire, stirring constantly until it thickens up well. Add pepper, salt, butter, and parsley; mix well together, put in the lemon-juice and catsup, lastly the roes, which should have been frequently turned in the melted butter. Set within a vessel of boiling water for about eight minutes, but do not let the roes and sauce boil fast. Take them up, lay on a flat, hot dish; add to the sauce the beaten yolks, stir fast and well over the fire for two minutes, pour over the roes, and serve.

Should the receipt for so simple a dish seem needlessly prolix, I beg the reader to remember that I have made it minute to save her time and trouble.