Frenchsidevegetarianpescatariannut-freesoy-freefish-freeshellfish-free
White Sauce
From Cookery and housekeeping, 1882
Serves 2
Presented as published in 1882. 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 Cookery and housekeeping (1882) by Reeve, Henry Mrs., page 111. The excerpt below is the record exactly as published.
White Sauce. Proceed as above, only keep your flour and butter white by adding a chopped shallot, which keeps it from turning ; and having your broth quite white, finish with some cream, or, if no cream can be had, a glass of white wine into which you have stirred a raw e:gg
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