Sauce Blanche
From The girl's own cookery book, 1882
The sauce should look like thick, smooth cream.
Presented as published in 1882. 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 The girl's own cookery book (1882) by Phillis Browne, page 51. The excerpt below is the record exactly as published.
sauce Blanche. This sauce is made as follows : — Melt an ounce of butter, and stir into it three-quarters of an ounce of flour. Mix with a wooden spoon to form a smooth paste. The sauce will not oil if the flour and butter are well cooked. Stir in half-a-pint of cold water and boil, then mix in well, off the fire, the yolk of one egg. Three or four drops of lemon-juice
Cook this with the app: pantry check, scaling, and the assistant.