Drawn Butter (White Sauce)

Ingredients

• two tablespoonfuls of butter
• two tablespoonfuls of flour
• a cupful of milk
• Season with white pepper
• Season with salt
• if you like, a little onion juice

Method

1. 1

   Heat butter in a saucepan until it bubbles.

2. 2

   Add flour all at once and stir until well mixed.

3. 3

   Gradually add heated milk, beating to a smooth cream.

4. 4

   Season with white pepper, salt, and onion juice if desired.

As published

This recipe was extracted from Kirmess cook book (1907), page 105. The excerpt below is the record exactly as published.

DRAWN BUTTEB ("WHITB SAUCE.") Marion Harland. Heat two tablespoonfuls of butter in a saucepan. When it bubbles put in (all at once) two tablespoonfuls of flour, and stir from the sides towards the center of the pan until the ingredients are well mixed. Have ready-heated a cupful of milk, add to this the "roux'* gradually, and beat to a smooth cream. Season with white pepper and salt, and, if you like, a little onion juice. EGG SAUCE. Marion Harland. Mix together three ounces of butter, two ounces of flour, a little nutmeg, and salt, and pepper. Do not melt the butter. Add one pint of boiling water, and stir with whip to get sauce smooth. Then boil for a moment. Stir in the yolks of two eggs, four ounces butter, ana a little lemon juice. Press through a wet cloth and add two hard-boiled eggs, chopped fine. SAUCES. 247 EGG 8AU0E. Make as above^ beating the yolks of two raw eggs into the thickened milk and if for fish, adding the yolk and white of a hard-boiled egg chopped fine, also a little minced parsley. BEABNAISE SAUCE. Mrs, Seeley's Cook Book. Mix one gill of vinegar and two ounces of finely chopped shallots. Put in a covered saucepan and cook until the vinegar is almost all reduced. Set it away until cold, then stir in the yolks of four raw eggs, and season with salt

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