Nut Sauce

Ingredients

• Put 1 pint of cream
• 1 tablespoon of butter
• 1 tablespoon flour well blended
• ^ pound of chopped pecans

Method

1. 1

   Heat cream in a double boiler, add butter and flour, then chopped pecans.

2. 2

   Use with croquettes or peppers.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 59. The excerpt below is the record exactly as published.

tablespoons of butter, 2 tomatoes, ^ cup of sliced mushrooms, 6 stoned olives, 1 1-3 cups of brown sauce, salt and pepper. Use sherry wine for seasoning. Cook onions and pepper with butter 5 minutes; add the tomatoes, mushrooms and olives; cook a few minutes and then add brown sauce. Bring to boiling point. Serve with boiled beefsteak. Drawn Butter Sauce. One-third cup of butter, 2 heaping tablespoons of fiour, 1^^ cups of hot water, salt and pepper. Melt half of butter, then add flour and seasoning, adding gradually the hot water. Boil 6 minutes, then add rest of butter. Cook a minute. Caper Sauce. Use recipe for drawn butter sauce, with % cup of capers add- ed. Serve with mutton and steaks. Brown Sauce. Two tablespoons of butter, ^ teaspoon onion juice, 3 table- spoons of flour, 1 cup of brown stock, % teaspoon of salt, % tea- spoon of pepper. Cook onion in butter until light brown; remove onion and stir butter until well brown. Add flour with the season- ing. Brown the flour, adding stock gradually. Chop % cup of mush- rooms and simmer for a few minutes in their liquor. Add the sauce when ready to serve. Celery Sauce. Boil 1 head of celery in cold water until tender, then press KEKTUCKY RECEIPT BOOK. 99 tjirough a sieve. Beat yolk of 1 egg and add to it strained juice of 1 lemon, the celery and 4 tablespoons gravy from fowl, salt and pep- per. Mix well and serve with meat or fowl. Cranberry Sauce. One quart of cranberries, 1 quart of sugar, 1 teacup cold water. Wash cranberries and put in saucepan with the water. After it boils 15 minutes, add sugar, and stir frequently; cook about 25 minutes. To mold cranberries, when done press through sieve into a- mold, that must be rinsed in cold water. Brown Sauce. Slice 1 onion and fry in butter until it changes color ; then add 1 pint of gravy from roast beef, 1 heaping teaspoon mustard, salt and pepper, and 1 tablespoon Worcestershire sauce may be added. Let sauce boil up once ; if too thick, thin with stock, pour through a fine sieve. Bouquet. One stalk celery, 4 stalks of parsley, 1 bay leaf, 3 cloves, % blade of mace, % sprig of thyme. Wrap all in the parsley, tie closely at end. Dry for winter use. Nut Sauce. Put 1 pint of cream in double boiler, when hot add 1 table- spoon of butter, 1 tablespoon flour well blended and ^ pound of chopped pecans

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