| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Eggs, Dairy |
|
Fish |
1 |
Servings |
INGREDIENTS
| 1 |
lb |
Fish fillets |
| 1 |
|
Bottle beer |
| 1/2 |
c |
Water |
| 1 |
sm |
Onion, quartered |
| 1 |
sm |
Celery stalk, cut in chunks |
| 2 |
tb |
Minced parsley |
| 1 |
ts |
Salt dash of white pepper |
| 2 |
|
Egg yolks |
| 2 |
tb |
Cream |
| 2 |
tb |
Butter |
INSTRUCTIONS
Put beer, onion, celery, parsley, salt and pepper in a skillet. Heat to
boiling and add fish. Cover and simmer about 8-10 minutes, or just until
fish flakes with a fork. Drain fish and put onto deep platter. Place in a
300 degree oven to keep warm. Boil cooking liquid about 5 minutes to reduce
and strain. In the top of a double boiler, beat egg yolks with cream.
Gradually stir in 1/2 C hot strained cooking liquid. Cook over boiling
water, stirring constantly, until thickened. Cut butter into small pi eces
and stir into sauce, one piece at a time. Pour sauce over fish. Makes 3-4
servings
From the files of Al Rice, North Pole Alaska. Feb 1994
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“We would worry less if we praised more. Thanksgiving is the enemy of discontent and dissatisfaction. #Harry Ironside”