White Sauce (Sauce Blanche)
From The spirit of cookery, 1895
Consistency should cover the back of a spoon with a layer two millimetres thick.
Presented as published in 1895. 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 spirit of cookery (1895) by Johann Ludwig Wilhelm Thudichum, page 159. The excerpt below is the record exactly as published.
30 grm. of butter and 30 grm, of flour over the fire, until the mixture, at first stiff, becomes more liquid ; add tincture of pepper, or pepper and salt, and then 2J decilitres of warm water or standard broth ; stir over the fire until the mixture boils, then with- draw it, and add 60 grm. of butter
Cook this with the app: pantry check, scaling, and the assistant.