Sauce a la McAlpin

Ingredients

• a tablespoon butter
• one heaping tablespoon flour
• one and a half cups hot milk
• flavor with some Rhine wine
• one tablespoon chopped parsley
• six tablespoons shredded Spanish pepper
• cooked white of eggs, shredded
• shredded mushrooms
• pepper and salt to taste

Method

1. 1

   In a saucepan, melt butter, add flour, then hot milk; beat until creamy.

2. 2

   Flavor with Rhine wine, add parsley, pepper, and salt.

3. 3

   Serve with any kind of entree or meat dish.

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.

Sauce a la McAlpin Put a tablespoon butter in a saucepan; when melted add one heaping tablespoon flour, then add one and a half cups hot milk; beat the sauce until creamy, flavor with some Rhine wine, add one tablespoon chopped parsley, six tablespoons shredded Spanish pepper, and cooked white of eggs, shredded mushrooms, pepper and salt to taste

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