Title: Cider Sauce for Fish
Categories: Sauce Fruit Fish
Yield: 1 Batch

3	tb	Butter
1		Onion, minced
		Bouquet garni of thyme, bay
		Leaf, parsley
2	c	Cider
		Salt and pepper
1	lb	Fish heads, bones, tails,
		Skins and trimmings
1	tb	Butter
1	ts	Flour
2		Egg yolks, beaten
		Strip lemon peel

Melt 3 tablespoons butter in a saucepan and cook the onion gently until transluscent. Add the bouquet garni, salt, pepper, cider and fish parts. Simmer 20 minutes, then strain.

Melt 1 tablespoon butter and blend in the flour. Slowly, stirring constantly, add a little of the strained fish broth until it is all used. Add the two egg yolks slowly, beating with a whisk over low heat until the sauce becomes creamy. Add the strip of lemon peel, strain the sauce through a fine seive and cover the fish. Serve hot.

1980 PROULX, Annie and Lew NICHOLS Sweet and Hard Cider Garden Way Publishing Charlotte, Vermont MM Format by John Hartman Indianapolis, IN

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