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White Fricassee Sauce
From The art of German cooking and baking, 1922
Serves 6
Quantity for 6 Persons.
Presented as published in 1922. 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 The art of German cooking and baking (1922) by Lina Wachtelborn Meier, page 78. The excerpt below is the record exactly as published.
WHITE FRICASSEE SAUCE. For Chicken Fricassee or Veal Fricassee. Quantity for 6 Persons. 1 small piece of butter 1 tbsp. of lemon juice 2 tbsps. of flour Salt 1 pt. bouillon 1 pinch of pepper V2 wineglass of white wine P
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