Yellow Sauce for Fricassees

Ingredients

• a lump (2 ounces) of butter
• 1 tablespoonful of flour
• half a pint of hot milk
• half a pint of white stock
• salt
• pepper
• parsley
• a little onion
• a couple of carrots
• 1 or 2 yolks of eggs

Method

1. 1

   Melt butter, add flour blended with milk, and mix well without browning.

2. 2

   Gradually add hot milk and stock while stirring.

3. 3

   Add seasonings and meats, cover, and stew gently until done.

4. 4

   Strain, add yolks, and flavor with lemon juice.

As published

This recipe was extracted from Wholesome cookery (1887) by Marie de Joncourt, page 18. The excerpt below is the record exactly as published.

Yellow Sauce for Fricassees. Put in a saucepan a lump (2 ounces) of butter ; when it is melted, add 1 tablespoonful of flour, blended with a little milk. Turn all the time so as to mix it in well, but do not let it get brown. Then add, very gradually and still turning, half a pint of hot milk and half a pint of white stock, salt, pepper, parsley, a little onion, and a couple of carrots. Put in your white meats and let them stew very gently until done. Keep the lid of the saucepan tightly on. When cooked, strain through a hair sieve ; add 1 or 2 yolks of eggs

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