Rich Prawn Sauce

Name: Rich Prawn Sauce
Ingredients: 3 tablespoons flour; 3 tablespoons butter; ¾ pint fish fumet or rich fish stock; ¾ pint fish fumet or rich fish stock; ¾ pound frozen prawns, coarsely chopped; ½ pint double cream; 2 tablespoons butter; salt, freshly-ground black pepper and cayenne; salt, freshly-ground black pepper and cayenne; salt, freshly-ground black pepper and cayenne; 2 tablespoons cognac

Preparation info

Difficulty
Easy

Appears in

Great Dishes of the World

By Robert Carrier

Published 1963

About

Ingredients

3 tablespoons butter
3 tablespoons flour
¾ pint

Sauce
Pescatarian

Method

Melt butter in the top of a double saucepan; stir in flour and cook over water for 3 minutes, stirring continuously until smooth. Add strained fish fumet slowly, stirring continuously until sauce is rich and creamy. Simmer gently for 20 minutes; then add cream and continue cooking, uncovered, stirring from time to time to keep skin from forming, until the sauce is reduced to the desired