Leeks Sauce for Fish
Source: Vintage Recipes from Amy Vanderbilt's Complete Cookbook (c. 1961)[Drawings by Andrew Warhol]
2 tbsp sliced leeks or scallions
3/4 cp dry white wine
2 cps fish veloute
1 tsp lemon juice
2 tbsp softened butter
salt and pepper
1 - Heat leeks or scallions in wine in saucepan until liquid is reduced to about 3 tbsp.
2 - Stir in veloute
3 - Cookover low heat 5 minutes.
4 - Remove from heat.
5 - Blend in lemon juice and soft butter together and stir into sauce.
6 - Add seasoning if needed.
Makes about 2 3/4 cps sauce.
Serve on fish steaks, baked fillets, boiled or broiled salmon.