Creme Sauce

Ingredients

• 1 oz. butter
• ½ pint white stock
• Salt, pepper
• 1 small carrot
• A bay leaf
• A few drops of lemon juice
• 1 oz. flour
• ½ pint cream
• 1 small piece of onion
• 1 stalk celery
• A bunch of sweet herbs

Method

1. 1

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

2. 2

   Simmer for 15 minutes, pass through a sieve.

Nutrition per serving

As published

This recipe was extracted from Choice cookery (1888) by H. M. Young, page 43. The excerpt below is the record exactly as published.

£ pint cream Dust of salt, pepper, cayenne and mustard Add the salt, pepper, cayenne, and mustard to the yolks, then gradually drop in the oil, stirring all the time, then add the cream and vinegar, and use. Dissolve one ounce of butter, stir in the flour, and when smooth add the water and stir until it boils, then gradually add the remainder of the butter and lemon juice. Should the sauce become oily, add a little more water. Pass through a fine sieve, and use. This sauce may also be sweetened and flavoured for puddings. No. 189. MELTED BUTTER SAUCE. 6 oz. butter A few drops of lemon juice £ pint of water 1 oz. flour A dust of pepper Salt 115 No. 190. BROWN SAUCE. 2 oz, butter 1 oz. flour 1 good-sized tomato £ pt. good brown stock 1 sweet carrot Fry in the butter the carrot and tomato sliced thin, add the flour, and when it is all brown add the stock, boil five minutes, pass through a fine hair sieve, and it is ready for use. This is a useful sauce to add to gravies* &c., to slightly thicken them, and may be kept some days. No. 191. BREAD SAUCE. £ pint milk 1 oz. butter A dust of salt, pepper, and cayenne A little cream 1 small onion 2 oz. bread crumbs A blade of mace Boil the milk with the onions and mace or a clove 10 minutes ; strain ; add the crumbs, butter, and seasoning, boil five minutes ; then add enough cream to reduce it to the right consistency. No. 192. CREAM SAUCE (Sweet). 1 oz. flour I 1 oz. butter £ pint milk J pint cream 1 dessertspoonful sugar I A dust of salt • Dissolve the butter, stir in the flour until smooth, then add the milk, cream, sugar, salt, and any flavour- ing such as almonds, &c., according to what it is required for. 116 No. 193. CREME SAUCE. 1 oz. butter £ pint white stock Salt, pepper 1 small carrot A bay leaf A few drops of lemon juice 1 oz. flour £ pint cream A small piece of onion 1 stalk celery A bunch of sweet herbs

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