pescatariannut-freeegg-freesoy-freeshellfish-free
White Sauce (Sauce blanche) a la Matelote
From The Swedish, French, American cook book, 1918
Serves 3
Presented as published in 1918. 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 Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 463. The excerpt below is the record exactly as published.
ite Sauce ( Sauce blanche ) a la Matelote One tablespoon butter, one tablespoon flour, one and a half cups fish stock, some cut-up mushrooms, four tablespoons sherry, young onions, and some cream
Cook this with the app: pantry check, scaling, and the assistant.