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Steamed Halibut, Silesian Sauce

  • 1 1/2 tablespoons vinegar
  • 1/8 teaspoon powdered tarragon
  • 3 peppercorns
  • Bit of Bay Leaf
  • Sprig of parsley
  • 1/2 teaspoon finely chopped shallot
  • Yolks 3 eggs
  • 2/3 cup Brown Stock
  • 1/4 cup butter
  • 1 Tablespoon flour
  • 1/2 tablespoon capers
  • 1/2 tablespoons parsley
  • Salt and cayenne
Cook first six ingredients until reduced one-half; strain, add yolks of eggs well-beaten, one-half, each, brown stock and butter, and cook over hot water, stirring constantly until thickened. Then add, gradually, remaining butter mixed with flour and stock. As soon as mixture thickens, add capers, parsley finely chopped, and salt and cayenne.
Submitted by Cassyjean - Torrington, CT Aug 14, 2009
15 min 30 min 45 min

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