Good White Sauce

Ingredients

• one pint of milk
• a small onion
• a small head of celery
• a little parsley
• white pepper
• salt
• two ounces of butter
• a little flour

Method

1. 1

   Melt the butter in a saucepan; dredge the flour slowly in until mixed.

2. 2

   Cook the milk, herbs, pepper, and salt together in a bain marie.

3. 3

   Stir the milk slowly in, then add the well-whisked egg, stirring all the while.

4. 4

   When it simmers, it is done.

As published

This recipe was extracted from Twentieth century home cook book (1905) by Francis Carruthers, page 132. The excerpt below is the record exactly as published.

Good White Sauce. — This is made by taking stock or the liquor in which the fish, flesh or fowl has been cooked, a little flour, pepper and salt. Turn in two beaten eggs, and let the whole come to a boil, stirring constantly. Or it may be made with one pint of milk, a small onion, a small head of celery and a little parsley, white pepper and salt, and two ounces of butter

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