Flemish Sauce

Ingredients

• two ounces of fresh butter
• an equal quantity of flour
• an onion
• some sprigs of parsley
• a little shred carrot
• a sprig of thyme
• a blade of mace
• a little mignonette pepper
• half a pint of cream
• the same proportion of good consomme
• a small spoonful of tarragon vinegar
• three or four green Indian gherkins

Method

1. 1

   Knead butter with flour, add onion, parsley, carrot, thyme, mace, and mignonette pepper.

2. 2

   Moisten with cream and consomme.

3. 3

   Stir on fire until boiling, keep boiling for 20 minutes, then pass through a tammy into a bainmarie with blanched carrot, parsley stalks, and horseradish.

4. 4

   Finish with tarragon vinegar and gherkins, heat and serve.

As published

This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 36. The excerpt below is the record exactly as published.

Flemish sauce. Flemish Sauce. Knead two ounces of fresh butter with an equal quan- tity of flour, to which add an onion, some sprigs of parsley, a little shred carrot, and a sprig of thyme, a blade of mace, and a little mignonette pepper ; moisten with half a pint of cream and the same proportion of good consomme. Stir the sauce on the fire till it boils, and, after having 68 BELGIUM kept it boiling for twenty minutes, pass it through the tammy into a bainmarie, containing the red part of a carrot, some parsley stalks and roots, and some horse- radish, the whole of which should be previously cut in small diamonds and blanched ; finish by mixing in a small spoonful of tarragon vinegar and three or four green Indian gherkins

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