Cream Sauce, No. 1

Ingredients

• 1 pint hot cream
• 1 heaping tablespoonful butter
• 2 heaping tablespoonfuls flour
• ^ teaspoonful salt
• saltspoonful pepper

Method

1. 1

   Make in the same manner as white sauce, varying the seasoning for different dishes.

As published

This recipe was extracted from Mrs. Lincoln's Boston cook book (1884) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 115. The excerpt below is the record exactly as published.

^ teaspoonful salt. }4> saltspoonful pepper. Heat the milk over hot water. Put the butter in a granite saucepan, and stir till it melts and bubbles. Be careful not to brown it. Add the dry flour, and stir quickly till well mixed. Pour on one third of the milk. Let it boil, and stir well as it thickens ; tip the saucepan slightly to keep the sauce from sticking. Add another third of the milk ; let it boil up and thicken, and stir vig- orously till perfectly smooth. Be sure that all the lumps are rubbed out while it is in this thick state. Then add the remainder of the milk ; let it boil, and when smooth add the salt and pepper, using more if high seasoning be desired. This white sauce may be used in place of drawn butter in any of the preceding rules. Bechamel Sauce, — A white sauce made partly with cream and partly with rich white stock, either veal or I go The Boston Cook Book. chicken, according to directions for white sauce, is called Bechamel. The water in which celery, oysters, or lobsters have been cooked may be mixed with milk in making sauces given under these names. For Fish a la ere me and other preparations of fish, boil one slice of onio7i with the milk, or add half a teaspoonful of onion juice and one tahlespoonful of chopped parsley . For Oysters^ Sidd half a teaspoonful of cele?y salt, a few grains of cayenne pepper^ and one tahlespoonful of lemon juice. For boiled Fowl, add half a can of mushrooms. A richer white sauce is made by heating the yolks of two eggs, and pouring the hot sauce into them just before serving. Gurry Sauce (for Curried Eggs, Chicken, etc.). — Cook one tahlespoonful of chopped onion in one tahlespoonful of hutter five minutes. Be careful not to burn it. Mix one tahlespoonful of curry powder with two tahlespoonfuls of flour ^ and stir it into the butter. Add one pint of hot milk grad- uall}^, and stir as directed for white sauce. Cream Sauce, ISTo. 1. }^ teaspoonful salt, saltspoonf ul pepper. 1 pint hot cream. 1 heaping tahlespoonful butter. 2 heaping tahlespoonfuls flour. Make in the same manner as white sauce, and vary the seasoning for the dififerent dishes for which it is to be used, as directed in white sauce. A thicker Cream Sauce is given under rules for Cro- quettes. Cream Sauce, No. 2. Warm one cup of cream. Beat the yolks of two eggs, strain them into the warm cream, and cook over hot water till the eggs thicken the cream like boiled custard. Stir all the time and when smooth and thickened remove from the fire, and add salt and pepper to taste. Serve with boiled celery, cauliflower, chicken, oysters, fish, etc. The Boston Cook Booh 191 Brown Sauce. 1 pint hot stock. 2 tablespoonf uls minced onion. 2 tablespoonfuls butter. 2 heaping tablespoonfuls flour. % teaspoonful salt. 32 saltspoonful pepper

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