Fish Pudding Sauce
|Dijon mustard||1 Teaspoon|
|Olive oil||8 Ounce|
|Lemon juice||2 Tablespoon|
|Worcestershire sauce||1 Tablespoon|
|White pepper||1⁄8 Teaspoon|
|Single cream||8 Ounce|
|Caper juice||1 1⁄2 Teaspoon|
|Frozen asparagus tip||10 Ounce (1 Packet)|
|Lobster meat||3 Ounce (Meat Of 1 Lobster)|
Mix 2 egg yolks and 1 teaspoon Dijon mustard in a bowl with a wooden spoon.
Pour in drop by drop at first and then in larger quantities 8 oz. oil, stirring constantly until it thickens, or blend in a liquidizer.
Stir in 2 tablespoons lemon juice, 1 tablespoon Worcester sauce, 4 oz. ketchup and 1/8 teaspoon white pepper.
Melt 2 tablespoons butter in a saucepan, blend in 1 tablespoon flour, cook on low heat for a few minutes; do not let it brown.
Add 8 oz. single cream and 2 teaspoons caper juice and cook until it thickens.
Set aside to cool.
When cool stir in the egg sauce, blend thoroughly and store in the refrigerator overnight.
Cook 1 packet frozen asparagus tips according to instructions on the packet.
To serve, add the meat of 1 lobster cut into pieces, the asparagus tips cut into short lengths, and 4 oz. sherry.
Heat in the top of a double boiler over hot, not boiling water.
The sauce should be just warm as a hoUandaise; if allowed to get too hot it will separate.