White Sauce

Ingredients

• two gills of chicken stock
• one gill of cream
• two table-spoonfuls of butter
• one generous table-spoonful of flour
• one small slice of onion
• a thin slice of carrot
• a bay leaf
• a level tea-spoonful of salt
• one-fourth of a teaspoonful of pepper

Method

1. 1

   Mix butter and flour, add other ingredients except cream, and stir until boiling.

2. 2

   Simmer for twenty minutes, then add cream and boil once.

3. 3

   Strain and add gravy from the fish pan.

As published

This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 95. The excerpt below is the record exactly as published.

two table-spoonfuls of butter, one of flour, and one pint of white stock or water. Lay the slices of halibut in a flat dish, and sprinkle them on one side with one-half of the salt, pepper, lemon juice, and parsley. Turn the slices over, and sprinkle with the remaining seasoning. Let the fish stand in a cold place for half an hour. At the end of that time mix the flour and butter in a small saucepan. Pour on this mixture a pint of boiling water. Put the saucepan on the fire, and stir the contents until they boil. Butter a flat tin sheet and lay it, buttered side up, in a large dripping-pan. Put the slices of halibut on this sheet, and then cover them with the thickened water. Pat the pan in a hot oven, and cook for twenty minutes, basting three times with the gravy in the pan. When the fish is done, and the pan has been taken from the oven, lift the tin sheet from the pan and care- fully slide the fish into a warm platter. Garnish with parsley. Serve Hollandaise sauce in a separate dish. Breaded Turbans of Flounder. Fillet three flounders. Season the fillets with half a teaspoonful of pepper and three teaspoonfuls of salt. Now dip them into four table-spoonfuls of melted butter ; then roll them up, and fasten with wooden toothpicks. Have two beaten eggs in a deep plate. Put one turban at a time on the plate, and cover every part with the egg, afterward rolling it in bread crumbs. When all are 188 MISS PARLOA'S KITCHEN COMPANION. breaded, arrange them in the frying-basket, but do not crowd them. Fry in fat for seven minutes. Drain them, and after taking out the skewers, arrange the turbans in a circle on a warm dish. Fill the centre of the circle with parsley, and serve at once. Serve Tartar or re- inoulade sauce in a separate dish. Any kind of delicate fish may be filleted and cooked in this manner. Two table-spoonfuls of lemon juice and a table-spoonful of chopped parsley may be mixed with the melted butter. Turbans of Flounder with Anchovies. For twelve turbans use three small flounders, each weighing about a pound and a half, half a cupful of butter, three teaspoonfuls of salt, half a teaspoonful oi pepper, about three table-spoonfuls of flour, besides the materials mentioned in the rule for anchovy force- meat in the chapter on " Garnishes." Fillet the flounders as already directed, and season the fish with the salt and pepper. Spread the force-meat on the fillets ; then roll up, and fasten with a wooden tooth- pick, as illustrated on page 174. Melt the butter in a deep plate. Roll the turbans in the butter and then in the flour, and place them in a shallow pan. Bake in a hot oven for twenty minutes. Arrange in a circle on a hot dish, and fill the centre with potato balls saute". Pour anchovy sauce around the fish, and serve very hot. Turbans of Fish with Oysters. Use any kind of small fish from which long, thin fillets can be obtained. Make an oyster force-meat, and pro- ceed as for turbans of flounder. Serve with a cream sauce or Bechamel yellow sauce. The centre may be garnished with quenelles of any kind of fish. A part of the oyster force-meat may be used for this purpose. FISH. 189 Baked Fillets of Flounder, in Wine. Allow for eight persons four pounds of flounders, four table-spoonfuls of sherry, half a cupful of butter, one table-spoonful of onion juice, one of lemon juice, a level table-spoonful of salt, and half a teaspoonful of pepper. Skin and bone the fish, and cut it into small fillets. Put the butter and other ingredients into a soup-plate, and set this plate on the back part of the range where the butter will melt gradually. As soon as it becomes melted dip the fillets into the dish, one at a time, being careful to cover all parts with the mixture. Lay the fish in a clean, smooth baking-pan, and cook in a hot oven for ten minutes, basting with what remains of the butter and seasoning. When the fish is done, slip a broad knife- blade under each fillet, and transfer it gently to a hot platter. Pour all the gravy that remains into three gills of white sauce, and pour this sauce over the fish. Serve very hot. White Sauce. — To make three gills of sauce, use two gills of chicken stock, one gill of cream, two table-spoon- fuls of butter, one generous table-spoonful of flour, one small slice of onion, a thin slice of carrot, a bay leaf, a slight grating of nutmeg, a sprig of parsley, a level tea- spoonful of salt, and one-fourth of a teaspoonful of pepper

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