Sauce Blanche (White Sauce)
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 Blanche (White Sauce).— Put into a small saucepan a tablespoonful of flour with a little water. STOCKS AND SAUCES. 37 When it has been stirred for a few moments put it over the fire, and, stirring still, add gradually a little boiling water, salt, pepper, a small pinch of grated nutmeg, and a piece of butter about the size of a walnut
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