French White Sauce

Ingredients

• four pounds knuckle of veal
• any poultry trimmings
• four slices of lean ham
• half pint water
• four quarts water
• three carrots
• two onions
• one head celery
• twelve white pepper-corns
• a blade of mace
• a bunch of herbs
• tablespoon each butter
• tablespoon each salt

Method

1. 1

   Prepare white stock by simmering veal, poultry trimmings, ham, water, carrots, onions, celery, peppercorns, mace, herbs, butter, and salt for five hours.

2. 2

   Skim and strain.

3. 3

   For the sauce, boil stock with herbs, strain, and reduce.

4. 4

   Mix arrowroot with cream and simmer, then add to reduced stock.

As published

This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 99. The excerpt below is the record exactly as published.

tablespoon each butter and flour together over the fire until smooth, aad one pint milk, season with salt and white pepper, and let boil up once. Strain if not perfectly smooth. This is tne plain white sauce, so nice served with vegeta- bles, and which is also used by many as the foundation for other sauces instead of the rich drawn butter. Brown Sauce is made same way, stirring the butter and flour over the fire until a dark brown color, and when it is at hand using a pint froth from boiling meat instead of the milk. French White Sauce, — As white stock is the foundation of this sauce, it must be prepared first as follows : Cut up four pounds knuckle of veal, any poultry trimmings, and four slices of lean ham, put it into a saucepan which has been rubbed with butter, moisten with half pint water and simmer till gravy begins to flow ; then add four quarts water, three carrots, two onions, one head celerv, twelve whit€i, pepper-corns, a blade of mace, buncn of herbs,

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