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

Method

1. 1

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

2. 2

   Moisten with cream and consomme, stir on fire until it boils.

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

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