Sauce aux Fines Herbes

Ingredients

• a pint of milk
• a minced Bombay onion
• a tiny bit of garlic
• a handful of parsley
• a couple of ounces of butter
• two of flour
• a table-spoonful of minced curled parsley
• a dessert-spoonful of chopped garden cress
• half one of chopped green stem of spring onion
• A squeeze of a lime

Method

1. 1

   Boil the milk with minced onion, garlic, and parsley.

2. 2

   Strain, then mix with butter and flour in a saucepan.

3. 3

   Thicken by boiling, strain again, and add herbs before serving.

As published

This recipe was extracted from Culinary jottings (1885) by A. R. Kenney-Herbert, page 47. The excerpt below is the record exactly as published.

auce aux fines Jierhes, flavour a pint of milk by boil- ing up in it a minced Bombay onion, a tiny bit of garlic, and a handful of parsley : when well flavoured, strain the milk through muslin and stir it by degrees into a sauce- pan in which a couple of ounces of butter and two of flour have been mixed ; thicken gently by bringing the mixture to the boil, strain, and add, just before serving, a table- 82 CULINARY JOTTINGS FOR MADRAS. spoonful of minced cui4ed parsley, a dessert-spoonful of chopped garden cress, and half one of chopped green stem of spring onion. A squeeze of a lime

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