White Sauce

Ingredients

• 1 pint of white stock
• 2 oz. of butter
• 1 oz. of flour
• 6 mushrooms
• Half a pint of cream
• The juice of half a lemon

Method

1. 1

   Melt butter in a stewpan, stir in flour, add white stock and bring to a boil.

2. 2

   Wash and peel mushrooms, add to sauce, simmer for 20 minutes, skim off butter.

3. 3

   Pour through a tammy cloth, return to heat, add cream and lemon juice, boil for 3-5 minutes, stir while cooling.

As published

This recipe was extracted from The official handbook for the National Training School for Cookery (1891) by National Training School for Cookery (London), page 103. The excerpt below is the record exactly as published.

WHITE SAUCE. Average cost of " White Sauce' (about one pint and a half). INGREDIENTS. s. d. 1 pint of white stock o j\ 2 oz. of butter ? o 2 i| oz. of flour o oh 6 mushrooms o 3 Half a pint of cream 1 o The juice of half a lemon

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