Recipes for Lent: Some Fish Sauce Recipes

From
Loaves and Fishes: Menus and Recipes for Fridays and Lent
by Katharine Morrison McClinton and Julianna Morrison Ashley

Almond Butter Sauce

1/2 cup butter
1/2 cup blanched almonds sliced
1 teaspoon onion juice
1 teaspoon chopped chives
1 teaspoon lemon juice
Dash of each: salt, pepper, nutmeg

Melt butter in saucepan and add other ingredients stirring constantly.


Anchovy Sauce

2 teaspoons anchovies mashed with fork
3/4 cup melted butter
1/4 cup sherry

Simmer over medium heat, add salt and pepper and 1 teaspoon lemon juice.


Bechamel Caper Sauce

2 tablespoons butter
1/4 small onion minced
1/4 cup flour
1 pt. milk

Cook onion in butter and add flour then milk. Add 1/4 cup chopped capers, 1/12 teaspoon lemon juice, salt, pepper, parsley.


Bercy Sauce

1 cup Bechamel Caper Sauce (from above)
1/2 cup fish stock
3 tablespoons melted butter
1 teaspoon chopped parsley
salt, pepper

Mix all ingredients together and pour over fish and brown under the broiler.