Note 26 — INDEX
Reading edition
No. 26. Wine Sauce.—Mix and knead well together in a bowl two ounces of butter, one tablespoon of chopped parsley, juice of one-half a lemon, salt and pepper, speck of mace, and one wine glass of Madeira or sherry wine. Beat the butter to a cream and gradually beat in the seasoning. A tablespoon of vinegar may be substituted for the wine if preferred. This sauce is particularly nice for broiled fish. It should be poured over the fish.