Tarragon Sauce

Ingredients

• a small handful of tarragon
• a pint of milk
• an ounce of butter
• half an ounce of flour
• the yolk of an egg
• a table-spoonful of cream

Method

1. 1

   Boil tarragon in milk until soft, then chop and pass through a sieve.

2. 2

   Melt butter, add flour, and gradually mix in tarragon milk.

3. 3

   Boil three times, then add beaten egg yolk and tarragon puree, finishing with cream.

As published

This recipe was extracted from À la mode cookery (1902) by Harriet Anne de Salis, page 53. The excerpt below is the record exactly as published.

Tarragon Sauce Take a small handful of tarragon and boil in a pint of milk. When soft, take it out. Chop up finely, pass through sieve, and mix with a small piece of butter. Melt an ounce of butter ; add half an ounce 140 COOKERY A LA MODE of flour. Mix and add gradually the milk in which the tarragon was boiled. Let it boil up three times. Take off the fire and add the yolk of an egg beaten up with a little cold white stock, then add some of the tarragon puree and a table-spoonful of cream

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