Cream Sauce

Ingredients

• a tablespoon of butter
• a tablespoon of flour
• a cup of milk or thin cream

Method

1. 1

   Melt a tablespoon each of butter and flour and cook, without letting it color, for three minutes; then stir in, slowly, a cup of milk or thin cream; simmer until thick, stirring until smooth; season with salt and pepper; skim and strain.

2. 2

   If a thicker sauce is required, as in croquettes or fritters, add more flour and butter.

Nutrition per serving

As published

This recipe was extracted from Pan-Pacific cook book (1915) by L. L. McLaren, page 20. The excerpt below is the record exactly as published.

a tablespoon of color (No. 119) ; then add two cut up tomatoes, half a teaspoon each of sugar and grated chocolate, salt and vinegar. Simmer for fifteen minutes ; then add a cup of boiled rice, a cup of cooked shrimps and half a teaspoon of chile powder. Sim- mer for fifteen minutes more and serve. 110. SHRIMP TOAST A LA BONNEFEMME Place in a double boiler the beaten yolks of two eggs, a teaspoon of anchovy sauce, and a tablespoon of cream. Stir for a moment and when it begins to thicken dip in the mix- ture six rounds of buttered toast. Pile each with shelled shrimps, heat through in the oven and serve. 111. SHRIMPS A LA WHITEBAIT Shell a pound of fresh shrimps, roll them in flour and fry a few at a time (in a frying basket), in deep fat till they are crisp. Sprinkle a cloth plentifully with salt and paprika, turn the shrimps in and toss them about; then pile upon a hot platter, garnish with lemon and serve with the thin- nest of brown bread sandwiches. Fish and Meat Sauces and Salad Dressings 112. AGRA DOLCE— ITALIAN Mix together two tablespoons of brown sugar, two of grated chocolate, one each of candied orange and lemon peel, shredded fine, a fourth cup of blanched almonds, chopped, half a cup of cleaned currants and a cup of cider vinegar, or sour wine. Let stand for an hour or two, then scald. Pour over cold mutton, veal or tongue and simmer for a few minutes. 113. BACON SAUCE— ENGLISH Fry a fourth of a pound of bacon, cut in dice, slightly ; add a small onion, chopped fine, and a dessert spoon of flour, and fry slowly until light brown. Season with pepper and two tablespoons of vinegar, and add a small cup of water. Stir until it boils and thickens a little, then pour over boiled new potatoes and serve with roast veal or chicken. 114. CHAUDFROID— FRENCH Make a white roux of two tablespoons of butter and flour (No. 137) ; stir in gradually a pint of strong chicken stock and simmer for five minutes, then add a heaping tablespoon of gelatine, soaked in a little cold stock, and stir until dis- solved. Season with salt and cayenne, strain, and when cold, beat in three tablespoons of thick cream. 115. CHERRY SAUCE A LA CAVENDISH Stone a pound of red cherries and pound in a mortar ; boil for fifteen minutes with a slice of lemon and enough water to cover, then rub through a sieve with a thick slice of bread soaked in a glass of claret. Simmer until of the con- sistency of cream, then add a tablespoon of French brandy and serve with hot baked ham. 42 FISH & ME A T SA UCES & SALAD DRESSINGS 116. CHILE COLORADO, OR SMOTHER- MEXICAN Remove seeds and veins from a quarter of a pound of dry chile peppers and wash well in plenty of water ; then boil for about ten minutes ; drain and rub through a colander, adding water from time to time to loosen the pulp, using about a pint in all ; pour this through the peppers again until it is as thick as very thick cream. Heat a large spoonful of lard and fry in it a clove of garlic, then skim it out and stir in the pulp, a teaspoon each of grated sweet chocolate and sugar, a tablespoon of vinegar and a teaspoon of salt. This is the Mexican sauce which is used in many of their dishes with variations in the seasoning. 117. CHILE SAUCE— MEXICAN Toast in a hot oven (or on top of the stove) until they blister, a dozen fresh red chiles; drop them into boiling- water and simmer until soft enough to rub through a sieve, first removing the seeds and veins and adding a little hot water — enough to make a puree. Fry in a spoonful of hot lard with a teaspoon of vinegar, one of onion juice and salt to taste. ng COCOANUT CREAM Remove the shell and brown skin from a fresh cocoanut. Grate the meat, soak it in a cup of milk for fifteen minutes, and scald ; drain carefully into a bowl ; then turn the cocoa- nut into a wet cheese-cloth and squeeze it until every bit of the cream has been extracted, and add it to the milk. The meat should be snow white, and can be used as a garnish or be served separately with chutney, sliced lemon, Bombay duck, anchovies and the hors d'ceuvres that are served with an Oriental curry. 119. COLOR— CHILEAN Heat a cup of beef suet in a frying pan ; add half a chopped onion, three sweet red peppers, chopped, or a third of a teaspoon of cayenne. Simmer for a few minutes, then strain and use when needed for frying any kind of meat or vegetables for stews. 120. COMBINATION SALAD DRESSING Beat a cup of whipped cream into a cup of stiff mayon- naise seasoned with tarragon vinegar; add half a cup of un- sweetened tomato catsup and chill. FISH & ME A T SA UCES & SALAD DRESSINGS 43 121. CONSERVE— ITALIAN Cut up ten pounds of firm tomatoes and put into a sauce- pan with several stalks of celery and parsley, chopped, and two bay leaves ; simmer until soft, then rub through a colander; turn it into a cheese-cloth bag and let it drip over- night, then return to the saucepan and boil to a thick jam, stirring constantly towards the end to prevent scorching. Pour into jars and use a very little of it for soup, sauces and stews 122. COURT BOUILLON— FRENCH Mix equal quantities of sour white wine, or vinegar, and hot water — enough to cover the fish ; add a sliced lemon, several pieces of parsley, a small onion sliced, a bay leaf, several cloves and pepper corns, salt, paprika and celery salt. Simmer for half an hour before boiling fish in it. 123. CREAM SAUCE Melt a tablespoon each of butter and flour and cook, without letting it color, for three minutes ; then stir in, slowly, a cup of milk or thin cream

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