Fishy Noodle Sauce

Ingredients

• 1.4 leeks, finely sliced
• 2.4 tablespoon oil
• 3.30 gram butter
• 4.250 millilitre white wine
• 5.570 millilitre fish stock, 1 pint
• 6.100 millilitre cream, or to taste
• 7.salt and black pepper, freshly ground
• 8.lemon juice, a few drops; optional
• 9.arrowroot or maizena (cornstarch), 1½–2 tablespoons; for thickening
• 10.350 gram tagliolini, thin pasta

Method

1. 1.Lightly sauté leeks in oil and butter till coloured.
2. 2.Add wine and stock and reduce for 10 minutes.
3. 3.Add cream.
4. 4.Heat through and season with salt, pepper and lemon juice if necessary.
5. 5.Thicken with arrowroot or maizena if needed.
6. 6.Serve over cooked tagliolini.

Notes

• A light, leek-based cream sauce for thin pasta. The heading 'STOCK' appears below the method on the original card, possibly indicating a note about the fish stock used, but no stock recipe follows.

Margin notes

• ½ T. Turmeric (handwritten addition to fish stock)
• ½ T. sugar, 2 T. lemon Ajvar (handwritten addition alongside seasoning)
• Add Prawn/Peat + Turmeric (handwritten addition to step 2)