52. MUSCLE SAUCE

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (8)
Instructions (3)
  1. Cleanse, wash, beard, and blanch or parboil two quarts of muscles.
  2. Take all the white fat muscles out of the shells, and place them in a bain-marie, reserving their liquor in a basin.
  3. Knead four ounces of butter with two ounces of flour, some nutmeg, pepper, and salt.
Original Text
52. MUSCLE SAUCE. Cleanse, wash, beard, and blanch or parboil two quarts of muscles; take all the white fat muscles out of the shells, and place them in a bain-marie, reserving their liquor in a basin. Then knead four ounces of butter with two ounces of flour, some nutmeg, pepper, and salt;
Notes
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