152. A very good and useful White Sauce (quite new)

The Modern Housewife · Soyer, Alexis · 1849

Source: The Modern Housewife
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (7)

base sauce

a quart of white sauce ↝ Sauce, homemade, white, medium [Soups, Sauces, and Gravies]
two yolks of eggs ↝ Egg, yolk only, raw [Eggs and omelets]
one pint of boiling milk ↝ Milk, NFS [Milk, reduced fat]

for storage and serving

half of it with half of milk ↝ Sauce, homemade, white, medium [Soups, Sauces, and Gravies]
half of milk ↝ Milk, NFS [Milk, reduced fat]
enough milk or white broth ↝ Milk, NFS [Milk, reduced fat]
a drop of cream ↝ Cream, whipped [Cream cheese, sour cream, whipped cream]

Instructions (11)

Put a quart of white sauce in a stewpan of a proper size on a fire; stir continually until reduced to one third.
Put two yolks of eggs in a basin, stir them well up, add your sauce gradually, keep stirring.
Put back in stewpan, set it to boil for a few minutes longer.
Then add one pint of boiling milk, which will bring it to its proper thickness; that is, when it adheres transparently to the back of a spoon.
Pass through a tammy into a basin, stir now and then till cold.

Storage and Reheating

If not immediately required, and if stock is available, use half of the reduced sauce with half of milk.
Alternatively, when the yolks are in and well boiled, put the sauce in a large gallipot, and when cold, cover with pieces of paper.
The sauce will keep good in winter for two or three weeks, and above a week in summer.
When you want to use a little of it, take a spoonful or two and warm it on the fire.
Add enough milk or white broth to bring it to a proper thickness, and use where required.
The addition of a drop of cream gives it a very fine white appearance.

Original Text

152. A very good and useful White Sauce (quite new).—Put a quart of white sauce in a stewpan of a proper size on a fire; stir continually until reduced to one third; put two yolks of eggs in a basin, stir them well up, add your sauce gradually, keep stirring, put back in stewpan, set it to boil for a few minutes longer, then add one pint of boiling milk, which will bring it to its proper thickness; that is, when it adheres transparently to the back of a spoon; pass through a tammy into a basin, stir now and then till cold; if not immediately required, and I have any stock left, I use half of it with half of milk. I also try this way, which is very convenient: when the yolks are in, and well boiled, I put it in a large gallipot, and when cold, cover with pieces of paper, and it will keep good in winter for two or three weeks, and above a week in summer; and when I want to use a little of it, I only take a spoonful or two and warm it on the fire, and add enough milk or white broth to bring it to a proper thickness, and use where required. This sauce is very smooth, and never, turns greasy; it lies beautifully on fowl, or any white made dish; the addition of a drop of cream gives it a very fine white appearance.

Notes

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