Steamed Halibut, Silesian Sauce Recipe ingredients

To prepare this Steamed Halibut, Silesian Sauce Recipe, first steam by cooking over boiling water a piece of halibut weighing two pounds, and serve with Silesian Sauce.

1 1/2 tablespoons vinegar

1/8 teaspoon powdered tarragon

3 peppercorns

Bit of bay leaf

Sprig of parsley

1/2 teaspoon finely chopped shallot

Yolks 3 eggs

2/3 cup Brown Stock

1/4 cup butter

1 tablespoon flour

1/2 tablespoon capers

1/2 tablespoon parsley

Salt and cayenne

Cook first six ingredients until reduced one-half; strain, add yolks of eggs well beaten, one-half, each, brown stock and butter, and cook over hot water, stirring constantly until thickened. Then add, gradually, remaining butter mixed with flour and stock. As soon as mixture thickens, add capers, parsley finely chopped, and salt and cayenne.