Cucumber sauce w/ clam liquor for fish
2 cups
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | tablespoons | Butter |
| 3 | tablespoons | Flour |
| ¼ | cup | Bottled clam juice |
| 1 | cup | Milk |
| ¼ | cup | Cream |
| ¼ | cup | Cucumber; chopped |
Directions
Melt Butter and add the flour. Cook, stirring with a wire whisk, 2 or 3 min. without letting the flour brown. meanwhile bring the clam juice and milk to a boil and add all at once to the flour-butter mixture whisking vigorously until the mixture is smooth and has thickened. Cook over low heat for 10 min.
Just before serving stir in the cream and cucumber. Serve hot with poached fish.
From The New York Times Cook Book, Posted but not tested by Jim Weller.
Submitted By JIM WELLER On 12-12-95