Penetienne Sauce

Ingredients

• 1 oz. Butter
• 2 ozs. lean Ham
• 1 teaspoonful of chopped Carrot and Shalot
• 8 Peppercorns
• 1 oz. Flour
• 1 Bay Leaf
• 1 gill of Fish Stock
• 1 gill of Milk coloured with Coral or Spawn

Method

1. 1

   Fry the vegetables in the butter with the ham, then add the flour smoothly, and pepper and salt, then the fish stock and milk.

2. 2

   Pound some lobster spawn (black) in a mortar and put this in to the sauce, and when it comes to the boil the sauce will be a brilliant red colour.

3. 3

   Strain and it is ready for use.

As published

This recipe was extracted from Gas cookery (1885) by Helen Edden, page 53. The excerpt below is the record exactly as published.

Penetienne Sauce. Ingredients. — 1 oz. Butter, 2 ozs. lean Ham, 1 teaspoonful of chopped Carrot and Shalot, 8 Peppercorns, 1 oz. Flour, 1 Bay Leaf, 1 gill of Fish Stock, 1 gill of Milk coloured with Coral or Spawn

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