Sauce dSForwiande

Ingredients

• 1^ oz. of butter
• 1 oz. of flour
• about a pint of white stock
• the liquor of the sole
• 2 yolks of eggs
• 1 oz. of fresh butter
• a few drops of lemon-juice

Method

1. 1

   Dissolve the butter in a stewpan, add the flour, and stir long enough to cook the flour.

2. 2

   Moisten with white stock and the liquor of the sole.

3. 3

   Allow to boil for ten minutes, skim well, and finish with a liaison of egg yolks, stirring in fresh butter bit by bit.

4. 4

   Pass through a fine strainer and use.

As published

This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 124. The excerpt below is the record exactly as published.

2 yolks of eggs, a tablespoonful of cream, and ^ oz. of fresh butter. Stir over the fire until the eggs begin to set, but do not let it boil ; add a tea- spoonful of lemon-juice, and pass through a fine strainer or tammy cloth. 205. Sauce dSForwiande. — Dissolve 1^ oz. of butter in a stew- pan, add 1 oz. of flour, stir long enough to cook the flour, moisten with about a pint of white stock and the liquor of the sole. Allow to boil for ten minutes, skim well, and finish with a liaison of 2 yolks of 170 THE NEW CENTURY COOKERY BOOK eggs ; stir in bit by bit 1 oz. of fresh butter and a few drops of lemon- juice

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