Sauce Parisienne
From The profession of cookery, from a French point of view, 1894
Presented as published in 1894. 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 profession of cookery, from a French point of view (1894) by Lucy H. Yates, page 22. The excerpt below is the record exactly as published.
a small lump of butter, and work into it as much baked flour or potato flour as it will absorb ; when smooth, add a few spoonfuls of water to it. When this boils, add to it a fresh quantity of butter cut in small pieces — enough to make the required quantity of sauce. Stir steadily until all is completely p.c. P 66 SA UCES. dissolved, but do not let it boil again. The juice of half or a whole lemon
Cook this with the app: pantry check, scaling, and the assistant.