Sauce a la Francaise

Ingredients

• 1 1 oz. flour
• 1 1 oz. butter
• 2 tablespoonfuls mushroom liquid
• £ pint of white veal stock
• 4 pint of good fish stock
• Salt and pepper
• £ pint of cream
• £ teaspoon ful anchovy
• a few drops cochineal
• 4 button mushrooms cut in shreds

Method

1. 1

   Melt the butter, work in the flour until smooth, add the stock, cream, and all other ingredients except mushrooms.

2. 2

   Colour a pale pink, boil for 5 minutes, pass through a fine sieve, and if too thick, thin down with cream.

3. 3

   Add mushrooms, re-heat, and use.

As published

This recipe was extracted from Choice cookery (1888) by H. M. Young, page 44. The excerpt below is the record exactly as published.

SAUCE A LA FRANCAISE. 1 1 oz. flour 1 1 oz. butter 2 tablespoonfuls mushroom liquid £ pint of white veal stock ; or 4 pint of good fish stock Salt and pepper £ pint of cream £ teaspoon ful anchovy and a few drops cochineal 4 button mushrooms cut in shreds

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