Cream Sauce

Ingredients

• three table-spoonfuls of butter
• two level table-spoonfuls of flour
• one pint of cold milk
• one teaspoonful of salt
• about one-fourth of a teaspoonful of pepper

Method

1. 1

   Put butter into a frying-pan, and place on the fire.

2. 2

   When hot, add flour, stir until smooth and frothy; then gradually add cold milk.

3. 3

   Stir until it boils, add salt and pepper, simmer for three minutes, and it is ready for use.

As published

This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 251. The excerpt below is the record exactly as published.

vel teaspoonful of salt, one-eighth of a teaspoonful of pepper, and half a teaspoonful of sugar. . Put the onion into a stew-pan with one quart of boiling water, and boil gently for half an hour. Then, after draining off all the water, add the sugar and one table- spoonful of the butter. Cover the stew-pan, and set it where its contents will cook slowly for one hour, being careful that they do not become browned. At the end of the hour rub the onion through a fine sieve. Return the strained mixture to the stew-pan, and after adding the stock, milk, salt, and pepper, set the pan on the fire. Now beat together the flour and the two remaining table- spoonfuls of butter, and stir this mixture into that which is in the pan when the latter boils. Cook for five min- utes, stirring frequently, and have it very hot when it is poured around the meat. This sauce is served with mutton or pork. Breton Sauce. Use one generous pint of peeled and sliced onion, one pint of Spanish sauce, three table-spoonfuls of butter, 31 482 MISS PARLOA'S KITCHEN COMPANION. one teaspoonful of sugar, one of salt, and one-fourth of a teaspoonful of pepper. Put the butter, onions, sugar, salt, and pepper into a small frying-pan, and cook slowly for one hour, stirring frequently. At the end of that time draw the pan for- ward, and stir the onion constantly until it is brown; then rub it through a strainer into a saucepan ; add the Spanish sauce, place on the fire, and stir constantly until the sauce boils. This sauce is served with roast, broiled, or breaded mutton. * Butter Sauce. Beat together half a cupful of butter and one table- spoonful of flour. Pour on this mixture half a pint of boiling water. Place the saucepan on the fire, and stir constantly until the sauce boils ; then take from the fire immediately. * Egg Sauce. Stir three hard-boiled eggs, chopped rather fine, into the butter sauce. * Cream Sauce. Put three table-spoonfuls of butter into a frying-pan, and place on the fire. When the butter is hot, add two level table-spoonfuls of flour. Stir this until smooth and frothy ; then draw the pan back, and gradually add one pint of cold milk. Eeplace the pan on a hot part of the stove, and stir the sauce until it boils. Add one tea- spoonful of salt and about one-fourth of a teaspoonful of pepper

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