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Personal Chef Recipe CRAB SAUCE FOR FISH (equal to Lobster Sauce).
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THICKENED BUTTER.
MELTED BUTTER MADE WITH MILK.
CAMP VINEGAR.
CAPER SAUCE FOR BOILED MUTTON.
CAPER SAUCE FOR FISH.
A SUBSTITUTE FOR CAPER SAUCE.
PICKLED CAPSICUMS.
CAYENNE VINEGAR, or ESSENCE OF CAYENNE.
CELERY SAUCE, FOR BOILED TURKEY, POULTRY, &c.
CELERY SAUCE (a More Simple Recipe).
CELERY VINEGAR.
CHESTNUT SAUCE FOR FOWLS OR TURKEY.
BROWN CHESTNUT SAUCE.
BENGAL RECIPE FOR MAKING MANGO CHETNEY.
CHILI VINEGAR.
CRAB SAUCE FOR FISH (equal to Lobster Sauce).
CREAM SAUCE FOR FISH OR WHITE DISHES.
CUCUMBER SAUCE.
PICKLED CUCUMBERS.
CUCUMBER SAUCE, WHITE.
CUCUMBER VINEGAR (a very nice Addition to Salads).

Personal Chef Recipes - by Mrs Beeton

CRAB SAUCE FOR FISH (equal to Lobster Sauce).

Ingredients:1 crab; salt
pounded mace
and cayenne to taste; 1/2 pint of melted butter made with milk (_see_ No. 380).
Method:Choose a nice fresh crab, pick all the meat away from the shell, and cut it into small square pieces. Make 1/2 pint of melted butter by recipe No. 380, put in the fish and seasoning; let it gradually warm through, and simmer for 2 minutes. It should not boil. _Average cost_, 1s. 2d. CREAM SAUCE FOR FISH OR WHITE DISHES. 397.
Time: n/a
Notes:
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Source: The Book of Household Management Mrs. Isabella Mary Beeton
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