White Sauce (Salsa Blanco)
From The European cookbook for American homes (from Italy, Spain, Portugal and France), 1936
Presented as published in 1936. 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 European cookbook for American homes (from Italy, Spain, Portugal and France) (1936) by Brown, Cora Lovisa Brackett Mrs., page 70. The excerpt below is the record exactly as published.
WHITE SAUCE (Salsa Blanco) 1 tablespoon flour 1 cup white wine 2 peppercorns, ground 3 tablespoons butter, melted l/2 teaspoon salt 2 egg yolks, well beaten Y3 cup chicken or veal broth Juice of 1 lemon Melt 1 tablespoon butter. Add flour. Season. Add broth and wine. Simmer 10 minutes, stirring constantly. Beat 2 table- spoons melted butter with the egg yolks and lemon juice. Re- move from fire and add to egg mixture. Finish cooking in dou- ble boiler. Serve at once with vegetables or white meat. GREEN SAUCE (Salsa Verde) 2 cups chopped spinach 1 sprig parsley, minced 1 cup chopped watercress 1 sprig chevril, minced 2 tarragon leaves, minced 54 CUP salted boiling water 1 cup mayonnaise SPANISH 169 Cook the greens, closely covered, in their own juices, for 5 minutes. Drain well, mash thoroughly and add the salted boil- ing water, making a thick puree. Pass through a fine wire sieve and whip into the mayonnaise. SAUCE TO ACCOMPANY FRESH KIDNEY BEANS {Salsa Para Judias Verdes) 1 clove of garlic 1 teaspoon minced parsley 1 sweet pepper 2 tablespoons vinegar 1 cooked tomato l/z teaspoon saffron 1 large cooked potato 2 tablespoons beef broth Yi cup cooked squash Salt and pepper Put the garlic and pepper through the meat grinder. Strain the tomato, mash the potato and squash. Put all of the ingredi- ents together and mix thoroughly. Season with salt and pepper and serve in a sauce boat. TOMATO SAUCE NO. 1 {Salsa de Tomates No. 1) 1 slice ham or salt pork 1 bay leaf, minced 1 tablespoon fat 12 ripe tomatoes, peeled 2 garlic cloves, minced Salt and pepper 1 onion, minced 1 pint beef broth 2 carrots, minced 1 tablespoon flour Put ham or pork through the meat grinder and fry in lard a few minutes. Add the garlic, onion, carrots and bay leaf. Stir into the fat until all are a light brown. Crush tomatoes with a wooden spoon into the meat and vegetables. Stir well and season. Cover and cook over a slow fire until the juice of the tomatoes thickens. Then add broth and flour dissolved in a little water, cook 10 minutes longer and strain. 170 THE EUROPEAN COOKBOOK TOMATO SAUCE NO. 2 (Salsa de Totnates No. 2) 1 garlic clove 1 teaspoon marjoram 3 large tomatoes, peeled l/2 teaspoon salt
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