White Sauce

Ingredients

• 0.5 pint milk
• 1 carrot
• 0.5 turnip
• 1 small onion
• 4 cloves, 'bouquet garni'
• 2 oz. butter
• 0.5 pint white Plasmon stock
• 1 oz. flour

Method

1. 1

   Put on the milk and stock with the vegetables cut up, and simmer for 20 minutes; melt the butter in a saucepan, add the flour, mix smoothly; then strain the milk and stock, and pour on gradually to butter and flour.

2. 2

   Stir over fire till of good consistency.

As published

This recipe was extracted from Plasmon cookery book (1904) by International Plasmon Limited, page 28. The excerpt below is the record exactly as published.

WHITE SAUCE. — Ingredients: \ pint milk ; i carrot ; ^ turnip ; i small onion ; 4 cloves , “ bouquet garni” ; 2 oz. butter; ^ pint white Plasmon stock ; 1 oz. flour. Method. — Put on the milk and stock with the vegetables cut up, and simmer for 20 minutes; melt the butter in a saucepan, add the flour, mix smoothly ; then strain the milk and stock, and pour on gradually to butter and flour. Stir over fire till of good consistency. 135. SWEET SAUCE. — Ingredients: \ pint milk ; 1 oz. butter ; 1 g oz. sugar or jam ; \ oz. Plasmon , arrowroot , grated lemon rind , or nutmeg. Method. — Melt the butter in a saucepan ; add the arrow- root, and mix together ; then add gradually the milk, and cook about 5 minutes ; stir in the sugar or jam and flavouring. Strain before serving. The following six recipes have been specially prepared by Miss Ball, L.C.A., diplomee of the National Training School of Cookery, diplomee of the Cercle Agricole, Paris, and medallist of the Cookery and Food Exhibitions of 1893, 1895, 1S97, 1899, and 1903. It is a well-recognised fact that one of the reasons for the excellence of Continental cookery is the art with which foreign cooks make use of sauces. By this means they make meat and fish palatable, and greatly add to the gastronomic and dietetic value of vegetables. A well-made sauce is a work of art and a help to digestion. In the half-dozen recipes the cook will find special help, as they all contain Plasmon, and are therefore nourishing. So that by using these sauces not only will the dishes be made more tasty, but even such “watery ” vegetables as marrows and turnips will have a nutrient value added to them. 59 135 FRENCH WHITE SAUCE (B6chamel).— Ingre- dients : 2 Pints white Plasmon stock; i pint cream ; i table- spoonful Plasmon arrowroot ; i small bunch herbs ; i small bunch parsley ; 2 cloves; half a bay-leaf. ; a few mushrooms or a little grated cheese; salt to flavour ; a few peppercorns (not pepper, as that s would spoil the white colour of this sauce). Method. — Put the sweet herbs, parsley, bay-leaf, cloves, and peppercorns (tied loosely in a piece of muslin) to boil in the Plasmon stock until the stock has extracted the flavour of the herbs etc. : remove the muslin bag of herbs, and allow the stock’to boil till nearly half is reduced. Now mix the arrow- root smoothly with the cream, pour it to the reduced stock, simmer slowly for io minutes if the sauce be thick; if too thin, stir briskly till it thickens. Always make it thick, as it may be thinned by adding milk, cream, or Plasmon stock. Add grated cheese to this stock, if liked, and served over a cauliflower, turnips, etc. 136. BROWN SAUCE (Espagnole).— Ingredients : 2 slices lean ham; 1 lb. veal; 1 \ pint Plasmon stock ; 2 or 3 sprigs parsley; half a bay-leaf ; 2 tfr 3 sprigs savoury herbs; 6 small green onions; 3 eschalots; 2 cloves; 1 blade mace; 2 glasses sherry or madeira; 2 oz. butter ; 2 oz. flour ; 1 or 2 tablespoonf uls sauce ; salt to sauce. Method. — Fry the veal and ham (cut into neat pieces) a good brown, till a nicely coloured glaze is produced in the pan, then add the remainder of the stock and all the herbs, etc., and allow it to simmer for 1 hour. Strain and skim off every particle of fat ; fry the flour a nice brown, add the strained stock, cook a few minutes, then add the salt, cayenne, and last of all the wine, and serve. 137. CREAM SAUCE (for Vegetables).— Ingredients : 1 oz. Plasmon arrowroot ; 1 pint Plasmon stock; 4 pint cream , salt ; any fresh vegetables — carrot

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