Gratin Sauce

Ingredients

• 0.5 oz. Brown & Poison’s cornflour
• 1 oz. butter
• £ pint milk
• 2 tablespoonsful grated Parmesan cheese
• salt and pepper to taste

Method

1. 1

   Melt the butter in a saucepan.

2. 2

   Add the cornflour and stir till smooth, but do not let it get brown.

3. 3

   Add the milk and stir the mixture till it boils.

4. 4

   Cook gently for 5 minutes.

5. 5

   Add seasoning as noted, then the grated cheese, stirring well all the while.

6. 6

   To make a richer sauce, incorporate one yolk of egg after the sauce is well boiled.

7. 7

   Do not allow the sauce to boil again else it will curdle.

As published

This recipe was extracted from How to cook vegetables (1911) by Charles Herman Senn, page 105. The excerpt below is the record exactly as published.

Gratin Sauce. \ oz. Brown & Poison’s cornflour, 1 oz. butter, £ pint milk, 2 tablespoonsful grated Parmesan cheese, or failing that, ordinary cheese, salt and pepper to taste

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