Sauce blanche (White Sauce)

Ingredients

• 1 pint milk
• 1 small onion
• 1 clove
• 1 bay-leaf
• 2 oz. butter
• 14 oz. flour
• pint stock {white)
• 10 peppercorns
• salt

Method

1. 1

   Cook flour and butter together without browning, moisten with milk and stock, add onion, clove, peppercorns, and bay-leaf.

2. 2

   Stir until it boils, then let simmer for fifteen minutes.

3. 3

   Season with salt, strain, and use as required.

As published

This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 125. The excerpt below is the record exactly as published.

Sauce blanche ( White Sauce). — 1 pint milk, 1 small onion, 1 clove, 1 bay-leaf, 2 oz. butter, 14 oz. flour, \ pint stock {white), 10 peppercorns, salt

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