Sauces And Marinade Recipes


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Various Ketchups  
Lobster Ketchup  
1
3 lb (1 1/2 kg) female lobster, boiled in water to cover for 10 minutes,  
drained, body shell cut lengthwise in half, claws cracked with a mallet  
salt anchovies  
1/4 cups (300 ml) sherry or Madeira  
teaspoon (5 ml) cayenne pepper  
6
1
1
2
3
/3 cup (150 ml) chili or shallot vinegar  
1/2 cups (875 ml) shallot wine  
black peppercorns  
Pick out all the lobster meat and pound the coral (roe) with the anchovy  
fillets in a mortar. When completely bruised, add the lobster meat;  
pound and moisten it wtih the remaining ingredients. Mix well, and put  
the ketchup into wide-mouthed jars. Put 1 teaspoon (5 ml) peppercorns  
into each jar. Close tightly. Refrigerated, the ketchup will keep for  
up to two months.  
Notes: Add 4 to 5 tablespoons (60 to 75 ml) of this ketchup to 1 cup  
(1/4 liter) of melted butter as a sauce for fish dishes. For chili  
vinegar, use 10 dried hot chilies. Shallot vinegar is made by steeping  
eight chopped shallots in 2 1/2 cups (625 ml) of wine vinegar for  
three weeks; shallot wine by steeping the shallots in dry white wine.  
Walnut Ketchup  
2
3
5
2
2
2
1
4 green walnuts  
/4 cup (175 ml) salt  
cups (1 1/4 liter) water  
quarts (2 liters) vinegar  
teaspoons (10 ml) ground cloves  
teaspoons (10 ml) ground mace  
2 garlic cloves  
Put the walnuts and salt into the water and leave them for nine days. Remove  
the walnuts from the brine and pound them in a mortar. Combine the walnuts  
and vinegar and leave them for a week, stirring every day.  
Strain the mixture through a muslin bag, squeezing to extract all the liquor.  
To this add the cloves, mace and garlic; boil for 15 to 20 minutes, strain  
and then bottle it. Cover and process. Makes about 3 pints (1 1/2 liters).  
mara  
http://www.cs.cmu.edu/~mjw/recipes/sauces/various-ketchups.html (5 of 5) [12/17/1999 11:47:27 AM]  


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