White Sauce, No. 4

Ingredients

• One pint of milk
• one pint of cream
• four tablespoonfuls of flour
• the yolks of two eggs
• salt to taste
• pepper to taste

Method

1. 1

   Put the milk and cream on in the double boiler, reserving one cupful of the milk.

2. 2

   Pour eight tablespoonfuls of the milk on the flour, stir until perfectly smooth, and add the remainder of the milk.

3. 3

   Stir this into the other milk when it boils.

4. 4

   Stir the sauce for two minutes; then cover, and cook eight minutes longer.

5. 5

   Season well with salt and pepper.

6. 6

   Beat the yolks of the eggs with four spoonfuls of cream or milk.

7. 7

   Stir into the sauce, and remove from the fire immediately.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from Miss Parloa's new cook book and marketing guide (1880) by Maria Parloa, page 106. The excerpt below is the record exactly as published.

salt to taste. Cook the spice and vegetables slowly in the butter for twenty minutes. Add the flour, and stir until smooth, being careful not to brown. Add the cream, gradually, stirring all the while. Boil for two minutes. Strain, and serve. This sauce is good for veal and chicken cutlets, quenelles, sweetbreads, etc. "White Sauce, No. 4. One pint of milk, one of cream, four table-spoonfuls of flour, the yolks of two eggs, salt and pepper to taste. Put the milk and cream on in the double boiler, reserving one cupful of the milk. Pour eight table-spoonfuls of the milk on the flour, stir until perfectly smooth, and add the remainder of the milk. Stir this into the other milk when it boils. Stir the sauce for two minutes; then cover, and cook eight minutes longer. Season well with salt and pep- per. Beat the yolks of the eggs with four spoonfuls of cream or milk. Stir into the sauce, and remove from the fire im- mediately. The eggs may be omitted, if you choose. One table-spoonful of chopped parsley stirred into the sauce just MEAT AND FISH SAUCES. 221 before taking from the fire, is an improvement. This sauce is nice for all kinds of boiled fish, but particularly for boiled salt fish. Bechamel Sauce. One pint of white sauce, one pint of rich cream, salt, pepper. Let the sauce and cream come to a boil separate- ly. Mix them together, and boil up once. Strain, and serve. Cream Bechamel Sauce. Three table-spoonfuls of butter, three scant ones of flour, ten pepper-corns, a small piece of mace, half an onion, a large slice of carrot, two cupfuls of white stock, one of cream, salt, a little nutmeg, two sprigs of parsley, one of thyme and one bay leaf. Tie the parsley, bay leaf and thyme together. Rub the butter and flour to a smooth paste. Put all the ingredients, except the cream, in a stew- pan, and simmer half an hour, stirring frequently ; add the cream, and boil up once. Strain, and serve. Allemande Sauce. One pint of white sauce, the yolks of six eggs, the juice of half a lemon, one table-spoonful of mushroom ketchup, one table-spoonful of butter, half a cupful of cream, salt, pepper, a grating of nutmeg. Let the sauce come to a boil. Place the sauce-pan in another of boiling water, and add all the seasoning except the lemon. Beat the yolks of eggs and the cream together, and add to the sauce. Stir three min- utes. Take off, add the lemon juice, and strain. Cream Sauce. One pint of cream

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