Sauce a la Moutarde (Mustard Sauce)

Name: Sauce a la Moutarde (Mustard Sauce)
Ingredients: a small lump of butter; two tablespoonfuls of fine dry flour; one tablespoonful (heaped) of finely-chopped onions; the necessary quantity of stock; salt; pepper; a couple of cloves; a small bay-leaf; the grated rind of half a lemon; a large tablespoonful of French mustard

From Cookery, 1897

Presented as published in 1897. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

As published

This recipe was extracted from Cookery (1897) by Marguerite Ninet, page 13. The excerpt below is the record exactly as published.

Sauce a la Moutarde (Mustard Sauce). — Brown together a small lump of butter and two tablespoon- fuls of fine dry flour, then add one tablespoonful (heaped) of finely-chopped onions ; let these colour too. Into this stir the necessary quantity of stock, salt and pepper, a couple of cloves, a small bay-leaf, and the grated rind of half a lemon ; let this simmer for about half an hour. Before taking it off the fire, add a large tablespoonful of French mustard

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