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Fish Sauce for the Sick

4 servings

Ingredients

• Butter (a little)
• Flour (a little)
• Fish cooking water (a little)
• 2 tsp Bouillon
• Butter, fresh, for refining (a little)

Instructions

1. Prepare a light roux from butter and flour, pour in the water in which the fish was cooked, and cook the sauce until clear.
2. Then add 2 teaspoons of bouillon and stir in a small piece of fresh butter just before serving.

Modernized from a treasured 19th-century German cookbook.