White Sauce

Ingredients

• % C. milk or
• 3 T. butter
• % t. salt
• % C. stock
• 3 T. flour
• % t. pepper

Method

No method was recorded for this recipe.

As published

This recipe was extracted from The Worcester domestic science school's one year course laboratory cook book (1914) by Worcester domestic science school, Worcester, Mass., page 31. The excerpt below is the record exactly as published.

white sauce Mix ingredients in order given and cool. Shape in form of cut- lets, fry in deep fat, drain on brown paper. Insert in each cutlet the tip end of a small claw. PLANKED HALIBUT. 1 slice halibut 2 T. butter % t. salt y8 t. pepper y2 T. lemon juice Cut fish into fillets, broil in oven or on plank. Season with salt, pepper and butter and lemon juice. Place on plank, garnish with French potato balls or duchess potato put through pastry bag. Make potato in shape of fish. Use slices of lemon and parsley for decora- tion. Brown potato in oven. FISH BALLS. y2 lb. salt fish !y4 t. white pepper 4 shredded wheat biscuits 1 egg 1 pint hot milk 2 S. W. B. for crumbing (rolled 1 T. butter and sifted) Boll and sift S. W. B. Freshen the fish and pick fine with fork. Add crumbs and pepper, mixed well. Add melted butter and hot LABORATORY COOK BOOK. 57 milk, stirring well. Let stand 5 minutes. Shape into small balls. Chill thoroughly. Roll in egg beaten light, then in crumbs. Pry in deep fat. TARTAR SAUCE. 1 t. lemon juice 1 T. Worcestershire Sauce % t. salt 1 T. vinegar Heat over hot water. CRAB FLAKES EN COQUILLE. 2 C. crab meat 2 T. butter 2 T. flour y2 C. stock *4 C. milk 1 T. onion sauce 1 egg yolk 1/4 t. salt 1-1G t. pepper f. g. paprika 1 tsp. lemon juice Mix butter, add onion juice, flour, stock and lemon juice. Cook five minutes, add cream in which egg yolk has been beaten, add crabs. Place in shells, cover with crumbs, and bake until crumbs are brown. OYSTERS IN BROWN SAUCE. 1 pt. oysters 1 C. oyster liquor 1 slice onion 2 slices carrot y2 t. salt y2 C. milk 1 T. butter 5 T. flour 1-16 t. cayenne Scald oysters in liquor and drain. Saute onion and carrot in but- ter, add flour, and seasonings, cook until brown, add oyster liquor, strain over oysters, serve on points of toast. STUFFED FILLET OF HALIBUT. Cut halibut into 1% inch strips. Sprinkle with salt and pepper. Roll and insert toothpick to hold firm. Crumb, egg and crumb, then fry in deep fat. CURRIED SHRIMPS. iy2 T. butter 1 can shrimps % t. curry powder 1V2 C. stewed and strained toma- iy2 T. flour toes 2 T. chopped onion browned in y2 t. salt butter i/8 t. pepper 1-16 t. paprika Melt butter, brown onion, add flour and curry powder, tomato slowly. When thickened, add shrimps cut in small pieces. Season, serve in timbals. CREAMED OYSTERS. 2 C. oysters 2 T. butter 1 T. lemon juice 2 T. flour 2 eggs y2 C. cream or milk 1 C. chopped celery 58 THE WORCESTER DOMESTIC SCIENCE SCHOOL. Melt butter, add oysters, cook one minute. Eemove oysters, make sauce of other ingredients, adding eggs and oysters last. Serve in timbale cases. CEEAMED SHRIMPS. 2 C. shrimps cut in small pieces 2 T. butter !/4 C. milk or cream % C. chicken stock 1 egg !/4 t. salt 1-16 t. pepper 1 T. grated onion 2 T. flour 1 t. lemon juice Melt butter, add onion flour; cook three minutes. Add stock, lemon juice. Cook three minutes. Season; add milk, beaten egg and shrimps. CREAMED CODFISH. Freshen codfish and cook 20 minutes. Make a white sauce, using 1 cup milk, 1 cup stock, 3 T. butter, 4 T. flour, y± t. salt, y8 t. pepper. Add codfish (shredded) to sauce. OYSTER COCKTAIL. 8 raw oysters 2 drops Tabasco 1 T. catsup 1 t. chopped celery Y2 T. vinegar or lemon juice x/2 t. Worcestershire sauce 1-16 t. salt Mix ingredients, chill thoroughly, serve in cocktail glasses. OYSTER CREAMS. % pint liquid aspic jelly 1 jar cream 1 pint oysters red peppers olives Line mould with aspic jelly, let it harden. Place cream around sides of mould. Cook oysters in own liquor till soft, drain and cool. Stir in Mayonnaise to moisten, fill mould to top with aspic jelly. Let get cold and firm. Turn out and garnish with red peppers and olives. PRESSED SALMON LOAF. 2 eggs 1 can salmon 14 t. salt 2 C. fine bread crumbs 2 T. butter 1-16 t. paprika Rub salmon through a sieve, mix all ingredients together, turn into mould, cover and steam one hour. DEVILED SALMON. 1 can salmon 2 C. milk 3 T. butter 3 t. flour y8 t. pepper 1-16 t. paprika 2 t. Worcestershire sauce % t. salt Pick the salmon free from bones. Make white sauce of milk, but- ter and flour. Add seasonings and salmon. Serve hot in timbale cases or individual dishs. LABORATORY COOK BOOK. 59 SALMON BOX. Lino a broad pan slightly buttered with warm steamed rice. Fill centre with 1 can salmon. Season with y> t. salt, y8 t. pepper and moisten slightly with white sauce. Cover with rice and cook in oven in pan of water one hour. Turn out on platter. Serve with white sauce and parsley. CREAMED OYSTERS ON TOAST. 1 pt. oysters iy2 C. white sauce % t. celery salt Serve on toast. WHITE SAUCE. % C. milk or 3 T. butter % t. salt % C. stock 3 T. flour % t. pepper

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