Chateaubriand Sauce

Ingredients

• 1 oz. of butter
• ½ oz. of flour
• 1 gill of white stock
• yolks of 2 eggs
• 1 teaspoonful of lemon juice
• 1 dessert spoonful of chopped parsley

Method

1. 1

   Melt butter, add flour, and cook without browning.

2. 2

   Gradually add stock and boil for five minutes.

3. 3

   Strain in egg yolks, add lemon juice, parsley, salt, and pepper.

As published

This recipe was extracted from The household gas cookery book (1900) by Helen Edden, page 118. The excerpt below is the record exactly as published.

J oz. of flour, a little pepper and salt, a little browning. Mince about a teaspoonful each of onion and carrot. Put the butter into a small stewpan, and when melted stir in the flour quite smoothly, and let the flour cook well in the butter; then add the minced vegetables GAS COOKERY BOOK. 217 and seasoning, and let all fry together until brown. Then add the half-pint of water or stock gradually, stirring well until it boils. Let it simmer for a quarter of an hour, skimming it well. Then strain it and it is ready to serve. This sauce may be varied in flavour by adding one tomato finely minced; another time one mushroom, or a pickled gherkin, and so on, cooking them with the carrot and onion, add a few drops of browning. Chateaubriand Sauce. — Ingredients: 1 oz. of butter, J oz. of flour, 1 gill of white stock, yolks of 2 eggs, i teaspoonful of lemon juice, 1 dessert spoon¬ ful of chopped parsley

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