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Blanquette Sauce

Name: Blanquette Sauce
Yield: 1 servings
Ingredients: three ounces of butter; the same quantity of flour; a pint of veal broth; a bay-leaf; two small slices of ham

From Practical household cookery, 1891

Serves 1

Presented as published in 1891. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

As published

This recipe was extracted from Practical household cookery (1891) by E. Duret, page 41. The excerpt below is the record exactly as published.

BLANQUETTE SAUCE. Melt three ounces of butter in a stewpan ; mix with it the same quantity of flour and work it into a paste with- out browning ; moisten with a pint of veal broth ; stir with a wooden spoou till it boils ; then draw by the side of the fire, add a bay-leaf and two small slices of ham

Cook this with the app: pantry check, scaling, and the assistant.