vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
White Sauce for French Eggs
From The Landmarks club cook book, 1903
Serves 1
A versatile sauce for various dishes.
Presented as published in 1903. 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 The Landmarks club cook book (1903) by The Landmarks club, Los Angeles, Calif., page 72. The excerpt below is the record exactly as published.
WHITE SAUCE FOR FRENCH EGGS. Four tablespoonfuls flour, two tablespoonfuls butter, mixed smooth; pour on boiling milk (or water can be used, or the two mixed) until the right consistency; a little vinegar and salt to taste
Cook this with the app: pantry check, scaling, and the assistant.