A delicate and creamy sauce, Sauce Normande (sohs nawr-mahnd) ts excellent with plain fish dishes.
1 oz. butter
4 tablespoon flour
10 fl. oz. fish stock
4 fl. oz. mushroom ketchup
2 egg yolks
2 fl. oz. single cream
In a small saucepan, melt
1 tablespoon of the butter over moderate heat. Remove the pan from the heat and, with a wooden spoon, stir in the flour to make a smooth paste. Gradually add the fish stock, stirring constantly. Return the pan to the heat and cook, stirring constantly, for
2 TO 3 minutes or until the sauce is thick and smooth.
Stir in the mushroom ketchup. Increase the heat to high and bring the sauce to the boil, stirring constantly. Reduce the heat to moderately high and continue boiling for 7 to 10 minutes or until the sauce has reduced by about one-third. Remove the pan from the heat. Keep warm.
In a small mixing bowl, beat the egg yolks and half the cream together with a wire whisk or rotary beater. Whisk in 2 tablespoons of the sauce and pour the mixture into the remaining sauce.
Return the pan to low heat and cook the sauce for a further 2 to 3 minutes or until the sauce thickens slightly. Do not allow the sauce to boil or the eggs will scramble.
Stir in the remaining butter, a little at a time, then the remaining cream. Con-tinue cooking the sauce for a further 3 minutes.
Remove the pan from the heat, pour the sauce into a warmed sauceboat and serve immediately.