Velvet Sauce

Ingredients

• 1 ounce of butter
• 2 tablespoons of flour
• 1 quart of chicken stock
• ^ cup of mushroom liquor
• 5 pepper corns
• 1 saltspoon of salt
• a dash of nutmeg

Method

1. 1

   Melt butter, add flour, stir until smooth.

2. 2

   Moisten with chicken stock and mushroom liquor.

3. 3

   Boil for 20 minutes, stirring constantly.

4. 4

   Skim well and simmer for 1 hour.

5. 5

   Strain and adjust seasoning if needed.

As published

This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 58. The excerpt below is the record exactly as published.

1 ounce of butter, add 2 tablespoons of flour, stir until smooth, moisten with 1 quart of chicken stock or veal stock, ^ cup of mushroom liquor, 5 pepper corns, 1 saltspoon of salt

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