Cream a PAllemande

Ingredients

• half a pint of mirepoix
• one ounce of butter
• two tablespoonfuls of flour
• three pints of white broth
• half a tablespoonful of salt
• three cloves
• an ounce of good butter
• two ounces of very finely cut noodles

Method

1. 1

   Heat mirepoix with butter, add flour, moisten with broth, season, boil for thirty minutes, strain, add butter, and serve with noodles.

As published

This recipe was extracted from The table (1889) by Alexander Filippini, page 102. The excerpt below is the record exactly as published.

Cream a PAllemande.— Heat half a pint of mirepoix (No. 138) in a saucepan with one ounce of butter, adding two tablespoonfuls of flour, and moistening with three pints of white broth (No. 99); season with half a tablespoonful of salt and three cloves. Boil for thirty minutes, then strain, and after adding an ounce of good butter, serve with two ounces of very finely cut noodles

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