Cream Sauce for Fish

Preparation info

    • Difficulty


Appears in

Modern Cookery for Private Families

By Eliza Acton

Published 1845

  • About


  • Butter, 3 oz.
  • flour, 1 large teaspoonful: 2 to 3 minutes.
  • Cream, ½ pint
  • essence of anchovies, 1 large dessertspoonful (more if liked)
  • chili vinegar or lemon-juice, 1 teaspoonful
  • salt, ¼ saltspoonful.


Knead very smoothly together with a strong-bladed knife, a large teaspoonful of flour with three ounces of good butter; stir them in a very clean saucepan or stewpan over a gentle fire until the butter is dissolved, then throw in a little salt and some cayenne, give the whole one minute’s simmer, and add, very gradually, half a pint of good cream; keep the sauce constantly stirred until it boils, then mix with it a dessertspoonful of essence of anchovies, and half as much chili vinegar or lemon-juice. The addition of shelled shrimps or lobsters cut in dice, will convert this at once into a most excellent sauce of either. Pounded mace may be added to it with the cayenne; and it may be thinned with a few spoonsful of milk should it be too thick. Omit the essence of anchovies, and mix with it some parsley boiled very green and minced, and it becomes a good sauce for poultry.