Sauce Villeroi

Ingredients

• one ounce of butter
• two tablespoonfuls of raw mirepoix
• two tablespoonfuls of flour
• three pints of white broth
• half a tablespoonful of salt

Method

1. 1

   Strain and place in a saucepan with butter and mirepoix, adding flour.

2. 2

   Cook for five minutes, moisten with broth, season with salt, boil for one hour, then strain through a fine sieve.

As published

This recipe was extracted from The table (1889) by Alexander Filippini, page 111. The excerpt below is the record exactly as published.

Sauce Villeroi, — Strain and place in a saucepan with one ounce of butter, two tablespoonfuls of raw mirepoix (No. 138), adding two table- spoonfuls of flour. Cook, and mix well together for five minutes; moisten with three pints of white broth (No. 99), and season with half a table- spoonful of salt. Boil for one hour; then strain through a fine sieve and use when needed. 154. Bechamel Sauce. — Place in a saucepan two ounces of butter, add two tablespoonfuls of flour, and stir constantly for five minutes. Moisten with a pint and a half of boiling milk, being careful to pour it in gradually; then beat it well with a whisk. Add half a teaspoonful of grated nutmeg, 172 THE TABLE. a pinch of salt, a bouquet (No. 254), twelve whole peppers, and a little mushroom liquor, if at hand. Cook well for fifteen minutes, and when done rub through a fine sieve. 155. Melted Butter Sauce. — Put one ounce of good butter in a sauce- pan on a slow fire, stir, and when melted add the juice of half a lemon. Serve in a sauce bowl. 156. Nut-brown Butter Sauce.— Place one ounce of good butter in a frying-pan, let it heat until it assumes a nut-brown color, then add one drop of vinegar, and use when needed. 157. Black Butter Sauce.— Warm one ounce of good butter in the fry- ing-pan until it becomes brown ; add six parsley leaves, heat again for one minute, then throw in five drops of vinegar. Pour it into a sauce-bowl and serve. 168. Lobster Sauce. — Pour one pint of Hollandaise sauce (No. 160) into a saucepan ; place it on the hot stove, but do not allow it to boil. Add the claw of a good-sized boiled lobster cut into lozenge-shaped pieces; heat well for five minutes, stirring it lightly, add a quarter of an ounce of lobster butter (No. 149), and serve when needed. 159. Drawn-Butter Sauce.— Put two ounces of butter in a sauce- pan, adding two tablespoonfuls of flour while stirring ; moisten with one quart of water, and season with one tablespoonful of salt and half a tea- spoonful of pepper. Let it simmer on the side of the stove for thirty minutes until it thickens ; then add, little by little, half an ounce of butter, beating it continuously until it becomes perfectly white. Squeeze in the juice of a lemon ; stir once more, strain through a hair sieve and serve. 160. Sauce Hollandaise. — Place one sound, sliced onion, six whole peppers and a bay-leaf in a saucepan with two ounces of good butter on the hot stove ; stir in two tablespoonfuls of flour to thicken, then moisten with a pint and a half of either chicken or white broth (No. 99); mix well with a whisk or wooden spatula, being careful to remove any accumulated' fat. Add half a teaspoonful of grated nutmeg and half a tablespoonful of salt

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