Simple Toubite Sauce
From Chafing dish and casserole cookery, 1908
Presented as published in 1908. 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 Chafing dish and casserole cookery (1908) by Charles Herman Senn, page 19. The excerpt below is the record exactly as published.
Simple TOUbite Sauce Melt two table-spoonfuls of butter in the chafing dish ; when hot stir in a heaped-up table-spoonful of Brown and Poison’s cornflour, fry a little without browning the cornflour, stirring all the while ; then pour in gradually half a pint or a small breakfast-cupful of hot milk, bring to the boil whilst stirring, and cook for ten minutes ; season with salt
Cook this with the app: pantry check, scaling, and the assistant.