Sauce

Ingredients

• three tablespoonfuls of butter
• one generous tablespoonful of flour
• three gills of white stock
• a bit of carrot the size of a quarter of a dollar
• one slice of onion the same size
• a sprig of parsley
• a clove
• a bay leaf
• a little grating of nutmeg
• half a teaspoonful of salt
• a fifth of a teaspoonful of white pepper
• one teaspoonful of lemon juice

Method

1. 1

   Rub butter and flour until smooth, add stock and vegetables.

2. 2

   Simmer for 30 minutes, add lemon juice, strain, and serve.

As published

This recipe was extracted from Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .. (1902) by Lida Seely, page 134. The excerpt below is the record exactly as published.

saucepan which is lined with thin slices of bacon, then cover them with slices of bacon. Moisten them with a little beef broth and cook over a slow fire for half an hour. When they bave become quite tender, drain them on a cloth and serve them with Espagnole sauce. Stuffed CuoumberB with Sauce For six or eight persons peel four cucumbers of good size. After cutting off the ends, cut each cucumber into two parts. Remove the seeds with an appiè corer. Put a tablespoonful of salt in one quart of cold water. Put the cucumbers in the liquid and set away in a cool place. Chop about one-quarter of a pound of veal in fine pieces. See that there is no gristle or fat. Mix one giU of milk and one-third of . a giU of fine bread crumbs. Cook until it becomes a smooth paste. Ten minutes will probably be long enough. Then add the veal, one-half teaspoonful of salt, one-eighth of a teaspoonful of pepper, an eighth of a teaspoonful of thjone, one-quarter of a teaspoonful of onion juice, one teaspoonful of butter, and one well-beaten egg. Remove the cucumbers from the water, dry thoroughly and fili with the forcemeat. Pack them solidly and be careful to bave the ends of the cucumbers smooth. Lay them in a stewpan. Pour over them one pint and a half of boiling veal 242 MB8. SEELT'a COOK BOOK stock or chicken stock, adding one bay leaf . If the stock has no seasoning, add one-half teaspoonful of salt and one-fif th of a teaspoonful of white pepper. Cover and let them simmer for three-quarters of an hour. When served, place the cucumber on thin slices of toast. Cover with the foUowing sauce and serve at once : — Sauce Rub together until smooth three tablespoonfuls of butter, one generous tablespoonf ul of flour, then add three gills of white stock, a bit of carrot the size of a quarter of a dollar, one slice of onion the same size, a sprig of parsley, a elove, a bay leaf and a little grating of nutmeg, half a teaspoonful of salt, a fifth of a teaspoonful of white pepper. Simmer for half an hour. Add one teaspoonful of lemon juice

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