Liaison a Vallemande
From Cookery, 1897
This is a thickening agent for sauces.
Presented as published in 1897. 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 Cookery (1897) by Marguerite Ninet, page 9. The excerpt below is the record exactly as published.
liaison a Vallemande , a delightfully convenient and economical substitute for the real allemancle of high-class cookery. For this we are indebted to M. Gouffe of French fame ; it is given amoDg his excellent suggestions in his chapter of sauces for the use of average households. To make this, dissolve a little flour either in water, milk, or stock
Cook this with the app: pantry check, scaling, and the assistant.