Creamed Vegetables

Ingredients

• A small piece of onion
• 1 stalk celery
• A bunch of sweet herbs
• Melt the butter
• stir in the flour until smooth
• add the stock
• add the cream

Method

1. 1

   Melt the butter, stir in the flour until smooth, then add the stock, cream, and sliced vegetables.

2. 2

   Allow this to simmer gently for 15 minutes; pass through a fine sieve, and serve.

3. 3

   If necessary, add a little more cream.

As published

This recipe was extracted from Choice cookery (1888) by H. M. Young, page 44. The excerpt below is the record exactly as published.

A small piece of onion 1 stalk celery A bunch of sweet herbs Melt the butter, stir in the flour until smooth, then add the stock, cream, vegetables (sliced), also the season- ing ; allow this to simmer gently 1 5 minutes ; pass through a fine sieve, and serve. If necesary add a little more cream. No. 194. DUTCH SAUCE. £ pint milk | oz. flour Salt Yolks of 2 eggs 1 tablespoonful vinegar £ tablespoonful mustard Melt the butter, stir in the flour until smooth, then add milk, boil three minutes ; - ‘ ^he vinegar, yolks, salt, and mustard together, then p r'r over the sauce. If not thick, put back into pan, stand in a saucepan of boiling water, and stir until it does thicken. No. 195. SAUCE A LA FRANCAISE. 1 1 oz. flour 1 1 oz. butter 2 tablespoonfuls mushroom liquid £ pint of white veal stock ; or 4 pint of good fish stock Salt and pepper £ pint of cream £ teaspoon ful anchovy and a few drops cochineal 4 button mushrooms cut in shreds * Melt the butter, work in the flour until smooth, add the stock, cream, and all other ingredients except 117 mushrooms ; colour a pale pink, boil 5 minutes, pass through a fine sieve, and, if too thick, thin down with cream ; add mushrooms, re-heat, and use. This may be left white if preferred. No. 196. GERMAN SAUCE. Raw yolks of 2 eggs I 1 dessertspoonful sugar A few drops vanilla | £ pint sherry Warm the wine, add to the eggs, with the sugar and vanilla, stand the basin over a saucepan of hot water, and whip until warm and a thick froth ; take care it does not get too hot, or it will curdle. A ■% / No. 197. 4 nr Dalian sauce. 1 oz. flour 1 glass sherry £ pint of white stock 2 tablespoonfuls of cream Melt the butter, stir in the flour until smooth, then add all the above ingredients ; simmer slowly 15 minutes. If too thick add a little more stock, pass through a fine hair sieve, and use. 1 minced shallot 4 button mushrooms 1 bay leaf A bunch of sweet herbs

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