Savory Creamed Sauces for Fish
Mild Curry Sauce:
Make 2 cups of medium white sauce, cooking 1 small sliced onion in the butter and addng 2-3 teaspoons of curry powder to the flour.
Mushroom-Almond Sauce:
Combine 1 can (10 1/2 oz.) condensed cream of mushroom soup, 1/2 cup cooked peas and 1/4 cup slivered toasted almonds. Heat well. Makes about 2 1/2 cups.
Egg and Chive Sauce:
Make 2 cups well-seasoned medium white sauce, adding 1 tablespoon grated onion to butter while melting. Add 3 hard-cooked eggs, sliced, and 1 tablespoon each cut chives and pimiento. Makes about 3 cups.
Lemon-Butter Sauce:
Combine and mix well 1/4 cup melted butter or margarine, 2 tablespoons lemon juice, 1 teaspoon minced onion and a dash of Tabasco.
a la King Sauce:
Make heavy white sauce using 1/4 cup butter, 1/4 cup flour, 1/2 teaspoon salt, dash pepper and 2 cups milk. Cook 1 cup sliced fresh mushrooms and 1 diced green pepper in 1 tablespoon oil until mushrooms are lightly brown; add to white sauce along with 1/4 cup dry sherry, 1/3 cup diced pimientos and 1 cup cooked peas. Cover and cook over hot water 10 minutes. Makes 6-8 servings.
This little card was picked up from the grocery store receipe rack.