Sauce Tournee, or Pale Thickened Gravy

Ingredients

• an ounce of butter
• three-quarters of an ounce of flour
• strong pale gravy, seasoned with mushrooms and green onions

Method

1. 1

   Dissolve the butter, add the flour gradually, and proceed as for the previous recipe.

2. 2

   Gradually stir in boiling gravy, skim, and serve immediately.

As published

This recipe was extracted from Modern cookery, in all its branches (1884) by Eliza Acton, page 120. The excerpt below is the record exactly as published.

SAUCE TOURNEE, OR PALE THICKENED GRAVY. Sauce tournee is nothing more than rich pale gravy made with veal or poultry (see Consomme , Chapter IY.) and thickened with deli- CHAP. V.] SAUCES* 107 cate white roux, The French give it a flavouring of mushrooms and green onions, by boiling some of each in it for about half an hour before the sauce is served: it must then be strained, previously to being dished. Either first dissolve an ounce of butter, and then dredge gradually to it three-quarters of an ounce of flour, and pro- ceed as for the preceding receipt ; or blend the flour and butter per- fectly with a knife before they are thrown into the stewpan, and keep them stirred without ceasing over a clear and gentle fire until they have simmered for some minutes, then place the stewpan high over the fire, and shake it constantly until the roux has lost the raw taste of the flour ; next, stir very gradually to it a pint of the gravy, which should be boiling. Set it by the side of the stove for a few minutes skim it thoroughly, and serve it without delay. Butter, 1 oz. ; flour, f oz. ; strong pale gravy, seasoned with mushrooms and green onions

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