{"id":6788,"slug":"sardellen-or-herring-sauce","title":"SARDELLEN, OR HERRING SAUCE","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["a spoon of flour","heated fat","a quantity of hot fish stock","a few sardellen chopped fine","cold water","a finely-chopped onion","a little vinegar","sugar","a few capers","a wineglass of white wine","the yolk of one egg"],"ingredients_norm":["spoon of flour","heated fat","quantity of hot fish stock","few sardellen chopped fine","cold water","onion","little vinegar","sugar","few caper","white wine","egg yolk"],"steps":["Brown a spoon of flour in heated fat, add a quantity of hot fish stock and a few sardellen chopped fine, which you have previously washed in cold water, also a finely-chopped onion.","Let this boil a few minutes, add a little vinegar and sugar; strain this sauce through a wire sieve and add a few capers and a wineglass of white wine and let it boil up once again and thicken with the yolk of one egg."],"categories":[],"prep_time_minutes":null,"cook_time_minutes":null,"total_time_minutes":null,"servings":null,"yield_text":null,"difficulty":null,"source_name":"gutenberg","source_url":"https://www.gutenberg.org/ebooks/12350","source_ref":"pg:12350:w15:14","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.9,"content_hash":"a6f442a95e83c2f25fd91a1197cc19ff5a252e106d072ae0dd90309457336d14","created_at":"2026-08-02T16:55:32Z","updated_at":"2026-08-02T17:11:32Z","notice":"Historical recipe, reproduced as published: it may reflect its era's ingredients, language, and food-safety practices. Apply modern judgment on cooking temperatures and preservation.","url":"https://recipecontextprotocol.com/recipes/sardellen-or-herring-sauce"}