Sardellen Sauce

Preparation info
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By Lizzie Black Kander

Published 1903

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  • 4 to 6 Sardellen
  • juice of ½ lemon
  • 2 tablespoons


Soak the Sardellen in cold water ½ hour, chop fine and rub through a sieve. Melt butter, add flour, ⅔ of the fish or meat stock, hot, stir until smooth, add the rest, and the wine, lemon and the strained Sardellen, cook slowly for 10 minutes, season with salt and pepper to taste and then stir in the yolks beaten with a little cold water, very gradually and remove from the stove. Serve with fish