Cream Sauce

Ingredients

• Put a quarter of a pound of butter
• with a small tablespoonful of wheat flower
• a teaspoonf ul of chopped parsley
• and the same of young onions, or escha- lots, chopped fine
• a saltspoonful of sait
• and the same of pepper
• and a grated nutmeg
• then add a glass of cream, or rich milk

Method

1. 1

   Put a quarter of a pound of butter in a stew-pan, with a small tablespoonful of wheat flour, a teaspoonful of chopped parsley, and the same of young onions or eschalots, chopped fine; add a saltspoonful of salt, and the same of pepper, and a grated nutmeg.

2. 2

   Mix these well together, then add a glass of cream or rich milk, set it over the fire, and stir it with a silver spoon until it is ready to boil; if it is too thick, add more milk.

3. 3

   This sauce should be stirred for fifteen minutes.

4. 4

   Extract of celery improves it.

5. 5

   Serve with boiled rabbits, meat or poultry.

As published

This recipe was extracted from La cuisine creole (1885) by Lafcadio Hearn, page 21. The excerpt below is the record exactly as published.

Put a quarter of a pound of butter in a stew-pan, with a small tablespoonful of wheat flower, a teaspoonf ul of chopped parsley, and the same of young onions, or escha- lots, chopped fine; add a saltspoonful of sait, and the same of pepper, and a grated nutmeg. Mix thèse well together, then add a glass of cream, or rich milk

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