White Sauce (Sweet)

Ingredients

• 1 oz. flour
• £ pint cream
• £ pint milk
• sugar
• flavouring must be added instead of salt and pepper.

Method

1. 1

   Prepare as above, except that sugar and flavouring must be added instead of salt and pepper.

Nutrition per serving

As published

This recipe was extracted from Choice cookery (1888) by H. M. Young, page 44. The excerpt below is the record exactly as published.

£ pint milk | oz. flour Salt Yolks of 2 eggs 1 tablespoonful vinegar £ tablespoonful mustard Melt the butter, stir in the flour until smooth, then add milk, boil three minutes ; - ‘ ^he vinegar, yolks, salt, and mustard together, then p r'r over the sauce. If not thick, put back into pan, stand in a saucepan of boiling water, and stir until it does thicken. No. 195. SAUCE A LA FRANCAISE. 1 1 oz. flour 1 1 oz. butter 2 tablespoonfuls mushroom liquid £ pint of white veal stock ; or 4 pint of good fish stock Salt and pepper £ pint of cream £ teaspoon ful anchovy and a few drops cochineal 4 button mushrooms cut in shreds * Melt the butter, work in the flour until smooth, add the stock, cream, and all other ingredients except 117 mushrooms ; colour a pale pink, boil 5 minutes, pass through a fine sieve, and, if too thick, thin down with cream ; add mushrooms, re-heat, and use. This may be left white if preferred. No. 196. GERMAN SAUCE. Raw yolks of 2 eggs I 1 dessertspoonful sugar A few drops vanilla | £ pint sherry Warm the wine, add to the eggs, with the sugar and vanilla, stand the basin over a saucepan of hot water, and whip until warm and a thick froth ; take care it does not get too hot, or it will curdle. A ■% / No. 197. 4 nr Dalian sauce. 1 oz. flour 1 glass sherry £ pint of white stock 2 tablespoonfuls of cream Melt the butter, stir in the flour until smooth, then add all the above ingredients ; simmer slowly 15 minutes. If too thick add a little more stock, pass through a fine hair sieve, and use. 1 minced shallot 4 button mushrooms 1 bay leaf A bunch of sweet herbs 118 No. 198. LEMON SAUCE. £ lb. lump sugar £ pint water J uice of 3 lemons 1 teaspoonful arrowroot A dust of salt Boil the sugar and water together 10 minutes ; moisten the arrowroot with a little cold water; pour over the sugar, add the lemon juice, and boil five minutes, and serve. No. 199. MINT SAUCE. 3 tablespoonfuls of freshly chopped mint £ pint vinegar 2 dessertspoonfuls castor sugar 1 dessertspoonful salad oil Drop the oil on the mint and sugar ; then add the vinegar, and, if too strong, a little water may be added. No. 200. MAYONNAISE SAUCE. ^ pint of salad oil 1 dessertspoonful of vinegar Yolk of 1 egg (raw) A few drops lemon juice £ teaspoonful mustard A dust of salt and pepper A dust of cayenne Put the yolk of egg into a basin; add the mustard, pepper, salt, and cayenne ; then the salad oil, drop by drop, stirring it quickly the whole time ; then add vine- gar and lemon juice, and the sauce is ready. The sauce should be kept quite stiff. Should the sauce curdle, it may be brought to its original state by dropping it to another yolk of egg. 119 No. 201. TOMATO SAUCE, •J lb. tomatoes, or £ tin tomatoes | f pint of stock 1 carrot j 1^ oz. butter 1 turnip, small | 1^ oz. flour A bunch of sweet herbs 1 small onion A few drops of cochineal | A bay leaf Slice the vegetables, and fry them in the butter five minutes, then add the flour, stock, seasoning and cochi- neal, stir until it boils, leave this to simmer 30 minutes, rub through a fine hair sieve, and use. If tinned tomatoes are used, they will not require frying, but add them with the stock. No. 202. WHITE SAUCE FOR VEGETABLES. 1 oz. flour ^ pint cream £ pint milk Salt, pepper, and a few drops 2 oz. butter lemon juice Melt the butter, and stir in the flour, salt, and pepper until smooth, then add the milk and cream, boil five minutes, pass through a fine sieve, and use. No 203. WHITE SAUCE (Sweet). Prepare as above, except that sugar and flavouring must be added instead of salt and pepper.

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