GOOD FRENCH CUISINE

DIVINE MESSINA SAUCE

For fish cooked in court-bouillon

A gourmet, who was also an artist and a fanatic, published a sparkling book on Metz cuisine.

I picked up for our readers this excellent recipe for sauce for fish cooked in court-bouillon. Our readers will only have to thank Auricostus de Lazarque who has long since had to be changed into a star.

Here are his own words:

“A bowl of sweet cream, a piece of fresh butter mixed with flour, two raw egg yolks, a teaspoon of mustard, chervil, parsley, tarragon, shallot.

Chop these herbs very fine with a little lemon zest and put all the ingredients listed above on the heat; stir them continuously until boiling, but do not let them boil. Add the juice of a whole lemon before serving.

Essential: only put it on the fire a little before presenting it. It's really about this sauce that we could say: the sauce makes the fish eat. With it, you can even do without fish.>>

And this, which may seem exaggerated, is nevertheless so true. I tried with and without fish. And I was always delighted.

ROSETTE