Sauce Flamande

Ingredients

• two ounces of butter
• two spoonfuls of flour
• one spoonful of vinegar
• one quart of the fish broth
• one spoonful of French mustard
• a little salt
• a little pepper
• one bay leaf
• one clove
• a little grated nutmeg
• three ounces of good butter
• the juice of a lemon
• some fresh-chopped parsley

Method

1. 1

   Heat butter, add flour, vinegar, fish broth, mustard, salt, pepper, bay leaf, clove, and nutmeg.

2. 2

   Boil for twenty minutes, strain, then add butter, lemon juice, and parsley.

As published

This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 184. The excerpt below is the record exactly as published.

sauce Flamande separate. Sauce Flamande. Heat two ounces of butter in a casserole, add two spoonfuls of flour, one spoonful of vinegar, one quart of the fish broth in which the codfish was cooked, one spoonful of French mustard, a little salt and pepper, one bay leaf, one clove, and a little grated nutmeg. Boil for twenty minutes, strain through a fine cheese cloth, and put back in casserole. Then add, little by little, three ounces of good butter. When the butter is melted add the juice of a lemon and some fresh-chopped parsley

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