Sauce Vénitienne

Ingredients

• 2 oz. butter
• 1 oz. flour
• 1 tea-cupful water
• 1 yolk of egg
• Salt
• 2 shallots
• 1 glass white wine
• 3 or 4 crushed peppercorns
• Take a handful of picked and washed spinach
• 1 tea-sp. chopped tar- ragon and- chervil

Method

1. 1

   Take a handful of picked and washed spinach, scald it for a minute in boiling water, strain, rinse with cold water, and press as dry as possible.

2. 2

   Then rub the spinach through a sieve and use the puree to give colour to the sauce.

3. 3

   In a small saucepan put the shallots finely chopped with the tarragon and chervil, add the white wine and crushed peppercorns, and reduce over the fire.

4. 4

   In another saucepan melt a small piece of the butter, mix in the flour, draw the saucepan to one side and add the water and yolk of egg.

5. 5

   Season to taste and stir quickly over the fire until boiling.

6. 6

   Then add the rest of the butter in small pieces, and last of all the mixture from the other saucepan, and the puree of spinach.

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 302. The excerpt below is the record exactly as published.

Sauce VSnitienne* 2 oz. butter. 1 oz. flour. A little spinach. 1 tea-cupful water. 1 yolk of egg. Salt. 2 shallots. 1 tea-sp. chopped tar- ragon and- chervil. 1 glass white wine. 3 or 4 crushed pepper- corns. Take a handful of picked and washed spinach

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