Flemish Sauce

Ingredients

• a cupful of the red part of a carrot
• three tablespoonfuls of butter
• two of flour
• a slice of carrot
• an onion, cut fine
• a blade of mace
• twenty pepper-corns
• two cupfuls of stock
• a cupful of cream
• one table-spoonful of chopped parsley
• two of chopped cucumber pickles
• one of grated horseradish

Method

1. 1

   Cut a cupful of the red part of a carrot into very small dice.

2. 2

   Cover with boiling water, and simmer one hour.

3. 3

   Put three tablespoonfuls of butter, two of flour, a slice of carrot, an onion cut fine, a blade of mace, and twenty pepper-corns in a saucepan.

4. 4

   Stir over the fire one minute, and add two cupfuls of stock.

5. 5

   Simmer gently half an hour.

6. 6

   Add a cupful of cream, boil up once, and strain.

7. 7

   Now add the cooked carrot, one tablespoonful of chopped parsley, two of chopped cucumber pickles, and if you like, one of grated horseradish.

8. 8

   Taste to see if salt enough.

As published

This recipe was extracted from Miss Parloa's new cook book and marketing guide (1880) by Maria Parloa, page 107. The excerpt below is the record exactly as published.

Flemish Sauce. Cut a cupful of the red part of a carrot into very small dice. Cover with boiling water, and simmer one hour. Put three table -spoonfuls of butter, two of flour, a slice of carrot, an onion, cut fine ; a blade of mace and twenty pepper-corns in a sauce-pan. Stir over the fire one minute, and add two cupfuls of stock. Simmer gently half an hour. Add a cupful of cream, boil up once, and strain. Now add the cooked carrot, one table-spoonful of chopped parsley, two of chopped cucumber pickles and, if you like, one of grated horseradish

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