White Thick Stock for Soup and Sauces

Ingredients

• one onion
• one carrot
• one ounce of butter
• teaspoonful of castor sugar
• half pound of butter
• two gallons of stock

Method

1. 1

   Blanch and chop finely one onion and one carrot.

2. 2

   Dry and place in a frying pan with one ounce of butter and a teaspoonful of castor sugar.

3. 3

   Fry until vegetables are just soft but not colored.

4. 4

   Melt half a pound of butter in a stewpan, add sufficient flour to make a paste, then fill up slowly with two gallons of stock, mixing well.

5. 5

   Add the vegetables and a bouquet garni, place on fire, stirring continually until boiled.

6. 6

   Allow to simmer gently for one hour, skimming off fat and adding boiling water as required.

As published

This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 5. The excerpt below is the record exactly as published.

White Thick Stock for Soup and Sauces. This recipe is known only to Chefs of great repute and is one of the leading white sauces in all cooking. METHOD. — Make the same stock as for Brown Sauce but omit tomato^and coloring and anything which would tend to color. Also be sure to add no game. Blanch and chop finely one onion and one carrot. Dry these and place in a frying pan with one ounce of butter and a teaspoonful of castor sugar. Fry until vegetables are just soft but not colored. STANDARD COOKERY. 3 Melt in a stewpan half pound of butter to which add suffi- cient flour to make a paste. Fill up slowly with two gallons of stock

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