89. FLEMISH SAUCE

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 (15)
Instructions (9)
  1. Knead two ounces of fresh butter with an equal quantity of flour.
  2. Add an onion, some sprigs of parsley, a little shred carrot, a sprig of thyme, a blade of mace, and a little mignonette pepper.
  3. Moisten with half a pint of cream and the same proportion of good consommé.
  4. Stir the sauce on the fire until it boils.
  5. Keep it boiling for twenty minutes.
  6. Pass it through the tammy into a bain-marie.
  7. Add the red part of a carrot, some parsnep-stalks and roots, and some horse-radish to the bain-marie; the whole of which should be previously cut into small diamonds and blanched.
  8. Finish by mixing in a small spoonful of Tarragon-vinegar and three or four green Indian gherkins cut into shreds.
  9. Make the sauce hot, and serve.
Original Text
89. FLEMISH SAUCE. KNEAD two ounces of fresh butter with an equal quantity of flour, to which add an onion, some sprigs of parsley, a little shred carrot and a sprig of thyme, a blade of mace, and a little mignonette pepper; moisten with half a pint of cream and the same proportion of good consommé. Stir the sauce on the fire until it boils, and after having kept it boiling for twenty minutes, pass it through the tammy into a bain-marie, containing the red part of a carrot, some parsnep-stalks and roots, and some horse-radish, the whole of which should be previously cut into small diamonds and blanched; finish by mixing in a small spoonful of Tarragon-vinegar and three or four green Indian gherkins cut into shreds; make the sauce hot, and serve.
Notes
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