Melted Butter Sauce (Sauce blanche)
From The Swedish, French, American cook book, 1918
Serves 4
Serve with any kind of vegetable or fish.
Presented as published in 1918. 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 Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 454. The excerpt below is the record exactly as published.
salt to taste. Beat the sauce until nice and rich; before serving, add some rich cream. Serve with different meat dishes — such as fried cutlet of veal, fried chops, chicken, and different kinds of fish and egg dishes. Tomato Sauce ( Sauce Tomate) a l’Aurore Put one tablespoon butter in a saucepan, add a heaping table¬ spoon flour, one and a half cups tomato juice, pepper and salt to taste. Beat the sauce until nice and smooth, then add some chopped parsley; flavor with onion juice, teaspoon chili vinegar; last, add some rich cream before serving. Serve with any kind of fish dish, and also with different meat dishes. Cream Sauce ( Bechamel) Put one tablespoon butter in a saucepan; add one heaping table¬ spoon flour, one and a half cups rich bouillon or meat stock of any kind; color with kitchen bouquet. Let the sauce cook for some time, then skim. Serve with any kind of meat dish. Melted Butter Sauce ( Sauce blanche) Melt half cup butter; add two tablespoons finely chopped parsley
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