White Sauce, No. 1

Ingredients

• One quart of milk
• four tablespoonfuls of butter
• four of flour
• a small slice of onion
• two sprigs of parsley
• salt to taste
• pepper to taste

Method

1. 1

   Put the milk, onion and parsley on in the double boiler.

2. 2

   Mix the butter and flour together until smooth and light.

3. 3

   When the milk boils, stir four tablespoonfuls of it into the butter and flour, and when this is well mixed, stir it into the boiling milk.

4. 4

   Cook eight minutes.

5. 5

   Strain, and serve.

As published

This recipe was extracted from Miss Parloa's new cook book and marketing guide (1880) by Maria Parloa, page 105. The excerpt below is the record exactly as published.

White Sauce, No. 2. One quart of milk, four table- spoonfuls of butter, four of flour, a small slice of onion, two sprigs of parsley, salt and pepper to taste. Put the milk, onion and parsley on in the double boiler. Mix the butter and flour together until smooth and light. When the milk boils, stir four table- spoonfuls of it into the butter and flour, and when this is well mixed, stir it into the boiling milk. Cook eight minutes. Strain, and serve. This sauce is best with fish. White Sauce, No. 3. One large slice of onion, one small slice of carrot, a dove, a small piece of mace, twelve pepper-corns, two table- spoonfuls of flour, two heaping table -spoonfuls of butter, one quart of cream — not very rich, salt to taste

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