French White Sauce
From The century cook book, 1894
Serves 3
A small quantity of wine would improve the flavor.
Presented as published in 1894. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The century cook book (1894) by Jennie A. Hansey, page 47. The excerpt below is the record exactly as published.
French White Sauce. Take i small bunch of parsley, 2 cloves, ^ a bay leaf, i small faggot of savory herbs, salt to taste, 3 or 4 mushrooms, when obtainable; 2 pints of white stock, i pint of cream, i tablespoonful of arrowroot
Cook this with the app: pantry check, scaling, and the assistant.