Home › The Principles of Cookery › Tench, Sauces For

Tench, Sauces For

Tench may be served with melted butter, anchovy sauce, parsley sauce, poulette sauce, or with a white sauce prepared as follows. Rub a large lump of butter to a smooth paste with a tea-spoonful of flour. Add a table-spoonful of water, and stir the mixture over the fire for two minutes. Pour in a quarter of a pint of thick cream, or, failing cream, use milk. Have a filleted anchovy finely minced. Stir the sauce over the fire until it is on the point of boiling, add a table-spoonful of Indian soy, pour it into a tureen, stir for a minute or two, put with it a little pepper and salt and a table-spoonful of strained lemon-juice.