1 1/4 cup (1/2 pint) 300 ml white sauce
2 oz(50 g) shrimps or 1 teaspoon anchovy essence
2 oz(50 g) shrimps or 1 teaspoon anchovy essence
for the basic white sauce
3 tbsp (1 1/2 oz) 40 g butter
1/3 cup (1 1/2 oz) 40 g flour
1 1/4 cup (1/2 pint) 300 ml milk
1 cup (8 fl oz) 250 ml fish stock
salt and freshly ground black pepper
1/3 cup (1 1/2 oz) 40 g flour
1 1/4 cup (1/2 pint) 300 ml milk
1 cup (8 fl oz) 250 ml fish stock
salt and freshly ground black pepper
method
Peel and chop the shrimps. Before seasoning the sauce, add the shrimps or anchovy essence.
2. Melt the butter in a saucepan, add the flour and cook for 1 minute stirring.
3. Gradually blend in the milk/fishstock mix and bring to the boil, stirring until thickened.
4. Cook for 1 - 2 minutes. Season to taste.
to make the white sauce
1. mix the milk and fish stock together and simmer with a bay leaf and the rind of a lemon. Use the strained liquid.2. Melt the butter in a saucepan, add the flour and cook for 1 minute stirring.
3. Gradually blend in the milk/fishstock mix and bring to the boil, stirring until thickened.
4. Cook for 1 - 2 minutes. Season to taste.
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