Parsley Sauce (Sauce Maitre d’Hotel)

Ingredients

• 1 oz. butter
• ½ oz. flour
• ½ pt. milk or 1 gill of milk and 1 gill water or pot liquor
• 1 dessert-sp. chopped parsley
• White pepper
• salt
• A squeeze of lemon juice

Method

1. 1

   Melt the butter in a small lined saucepan, add the flour, and mix until smooth.

2. 2

   Cook for a minute or two over the fire, then draw the pan to one side and pour in the liquid.

3. 3

   Return to the fire, and stir constantly until boiling.

4. 4

   Add the parsley, pepper, and salt, and boil for two or three minutes longer.

5. 5

   Squeeze in the lemon juice just before serving.

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 295. The excerpt below is the record exactly as published.

oz. flour. About }■ pt. fish stock or milk. 2 table-sps. cream. White pepper, salt. A squeeze of lemon juice. Prepare and cook the mussels as directed on p. 109, and carefully preserve the liquor. Make up this liquor to \ pint with fish stock or water. Then make a sauce in the ordinary way (see White Sauce, Recipe 671), using the butter, flour, and J pint of liquid, and cook it thoroughly. Add the mussels, cream, and seasoning, make all very hot over the fire, but do not boil again. When mush- rooms can be procured fresh and good they make an excellent sauce, and a cheap substitute for oyster sauce for serving with boiled fish. The cream may be omitted. 697. Mustard Sauce (Sauce Moutarde) 1 oz. butter. 1 tea-sp. flour. 1 tea-sp. dry mustard. A pinch of salt. 1 tea-sp. chilli or 2 tea- sps. white vinegar. 1 gill water or fish stock. Melt the butter in a small saucepan without dis- colouring it, add the flour and mustard, and mix until smooth with a wooden spoon. Pour in the water or fish stock, stir until boiling, and cook SAUCES SAVOURY AND SWEET 187 3 minutes. Add the vinegar and salt, and serve hot. A spoonful of cream may be added. Serve with grilled fish. 698. Another Way Make in the same way as Hollandaise Sauce (Recipe 723), adding 1 tea-spoonful made mustard to 1 gill of sauce. 699. Onion Sauce 2 or 3 onions. 1 oz. butter. 1 oz. flour. (Sauce aux Oignons) | pt. pot liquor or milk. Pepper, salt. A pinch of nutmeg. Boil the onions until they are tender, drain them well, and chop them finely. If the sauce is to be served with boiled meat, lift out some of the water in which the meat is cooking, allow it to cool, and use this for making the sauce. Make the sauce in the same way as White Sauce (Recipe 671), using the butter, flour, and meat liquor, and cook it thoroughly. Add the onions and seasoning, simmer a few minutes, and serve. The sauce can be made better by having an extra piece of butter, or a table-spoonful of cream added at the last. See also Sauce Soubise (Recipe 742). 700. Parsley Sauce (Sauce Maitre d’Hotel) 1 oz. butter. \ oz. flour. | pt. milk or 1 gill of milk and 1 gill water or pot liquor. 1 dessert-sp. chopped parsley. White pepper, salt. A squeeze of lemon juice

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