CREAM SAUCE FOR ROAST NECK OF VEAL

The modern cook · Charles Elmé Francatelli · 1846

Source: The modern cook
Time: Cook: 20 min Total: 20 min
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (8)

sauce base

four ounces of fresh butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
two ounces of sifted flour ↝ Flour, 00 [Cereal Grains and Pasta]
half a pint of good cream ↝ Cream, whipped [Cream cheese, sour cream, whipped cream]
a small ladleful of white consommé ↝ Egg, white only, raw [Eggs and omelets]
a little nutmeg ↝ Oil, nutmeg butter [Fats and Oils]
minionette pepper ↝ Peppers, raw, NFS [Other vegetables and combinations]
some essence of mushrooms ↝ Mushrooms, raw [Other vegetables and combinations]
a garnished parsley-faggot ↝ Parsley, raw [Not included in a food category]

Instructions (4)

Knead four ounces of fresh butter with two ounces of sifted flour.
add half a pint of good cream and a small ladleful of white consommé, a little nutmeg and minionette pepper, some essence of mushrooms, and a garnished parsley-faggot.
stir the sauce till it boils, and keep it gently boiling for twenty minutes.
then extract the onion and faggot, and pass the sauce through a tammy into a bain-marie for use.

Original Text

CREAM SAUCE FOR ROAST NECK OF VEAL.
Knead four ounces of fresh butter with two ounces of sifted flour; add half a pint of good cream and a small ladleful of white consommé, a little nutmeg and minionette pepper, some essence of mushrooms, and a garnished parsley-faggot; stir the sauce till it boils, and keep it gently boiling for twenty minutes; then extract the onion and faggot, and pass the sauce through a tammy into a bain-marie for use.

Notes

—