1 cup of the liquor in which fish has cooked
1/4 cup cream
1/4 cup white wine
1 1/2 ozs butter creamed and made into a paste with a tablespoonful of flour

"Place liquor and wine in. a saucepan and bring to the boil; add flour and butter paste slowly, and allow to cook for five minutes, by the end of which time the sauce will have thickened. Add cream, stirring all the while. Remove from heat and stir in a further ounce of butter a little at a time, meanwhile beating the sauce with an egg whisk."

This recipe was taken from "Italian Cooking" by Dorothy Daly. It was published by Spring Books in Great Britain. For the complete copyright-free cookbook see www.archive.org.... Photo: Mary Melfi.

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