Remoulade Sauce (Remoulade)

Ingredients

• a tablespoon butter
• one tablespoon flour
• one cup broth from veal or chicken
• half cup mushroom juice
• a little garlic
• a little mustard
• a tablespoon vinegar
• four tablespoons cooked chopped mushrooms
• one tablespoon chopped parsley
• half cup rich cream

Method

1. 1

   In a saucepan, melt butter, add flour, then broth and mushroom juice; stir until creamy.

2. 2

   Flavor with garlic, mustard, and vinegar; add mushrooms and parsley.

3. 3

   When ready to serve, add cream.

4. 4

   Serve with any entree or meat.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 457. The excerpt below is the record exactly as published.

one tablespoon chopped parsley, six tablespoons shredded Spanish pepper, and cooked white of eggs, shredded mushrooms, pepper and salt to taste. Serve with any kind of entree or meat dish. Horseradish Sauce ( Sauce au Raifort ) a la Russe Put one tablespoon butter in a saucepan; add one tablespoon flour, stir until dissolved; then add one cup of hot stock, half cup of boiling milk, four tablespoons grated horseradish, tablespoon lemon juice; beat the sauce well, add yolks of two eggs that have been mixed with four tablespoons cream. Serve with different kinds of boiled meats. Creamed Horseradish Sauce ( Sauce au Raifort a la Creme ) Take two cups whipped cream, three tablespoons finely grated horseradish; flavor the horseradish with lemon juice, pepper, and salt; add it carefully to the cream (take care not to let it curl). Serve in a sauceboat with roast beef and different kinds of meat. AMERICAN COOK BOOK Sauce a la Poulette One tablespoon butter, two tablespoons flour, one and a half cups hot milk, juice of one lemon, yolks of two eggs, and half cup of cream. Put butter in a saucepan on stove; add the flour, then add the milk (heated), then the lemon juice; beat well, add the two yolks that have been mixed with the half cup of cream. Serve with any entree or fish dish. Picardian Sauce ( Sauce Picarde) Put a tablespoon butter in a saucepan, add one tablespoon flour; mix well. Then add one cup rich stock that has been heated and a half cup of tomato juice; color with kitchen bouquet and beef extract; let simmer for about twenty minutes slowly (skimming during the time); add four tablespoons sherry, four tablespoons chopped mixed sour pickle, sweet gherkins, four olives, and two tablespoons chopped parsley; let it simmer for another five minutes. This sauce is to be served with fresh tongue, veal, calf’s head, etc. It is also served with steaks and chops. Remoulade Sauce ( Remoulade ) Put one tablespoon butter in a saucepan, add one tablespoon flour, mix well; add one cup broth from veal or chicken, and half cup mushroom juice. Stir the sauce until creamy; flavor with a little garlic, a little mustard, and a tablespoon vinegar; then add four tablespoons cooked chopped mushrooms and one table¬ spoon chopped parsley. When ready to serve, add half cup rich cream. Serve with any kind of entree or meat for dinner or luncheon. Is also served with fish, but in this case use fish stock instead of the broth. Richelieu Sauce ( Sauce Richelieu ) Put a tablespoon butter

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