Mustard sauce from James Beard's New Fish Cookery by James A. Beard
- Dijon mustard
- dry mustard
- nutmeg
- milk
- fish broth
Where’s the full recipe - why can I only see the ingredients?
Accompaniments: Steamed fish (halibut) pudding or timbale; Broiled barracuda; French-fried California kingfish; Haddock fillets in paper cases; Baked stuffed mackerel 2; Broiled sablefish; Deviled sablefish; Sautéed sardines; Grilled sole; Fried squid 1; Cold striped bass; Fried catfish; Shrimp as a first course-cold
Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.