Cream Sauce

Mrs. A.B. Marshall's cookery book · A. B. Marshall · 1894

Source: Mrs. A.B. Marshall's cookery book
Time: Cook: 20 min Total: 20 min
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (19)

for stock

the bones from the lobster ↝ Lobster [Shellfish]
two sliced onions ↝ Onions, raw [Vegetables and Vegetable Products]
a bunch of herbs
thyme ↝ Thyme, fresh [Spices and Herbs]
parsley ↝ Parsley, raw [Not included in a food category]
bayleaf ↝ Spices, bay leaf [Spices and Herbs]
two peppercorns, black and white
a pinch of salt ↝ Salt, table, iodized [Spices and Herbs]
the juice of a lemon ↝ Lemon juice, raw [Fruits and Fruit Juices]
one and a half pints of water ↝ Water, tap [Tap water]

for roux

one and a half ounces of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
the same of fine flour ↝ Flour, semolina, fine [Cereal Grains and Pasta]

to finish sauce

three quarters of a pint of the liquor from the bones
a tiny dust of cayenne pepper ↝ Spices, pepper, red or cayenne [Spices and Herbs]
a pinch of salt ↝ Salt, table, iodized [Spices and Herbs]
half an ounce of pounded live spawn or a little carmine (Marshall’s)
a little carmine (Marshall’s)
half a gill of cream ↝ Cream, whipped [Cream cheese, sour cream, whipped cream]
six or eight drops of lemon juice ↝ Lemon juice, raw [Fruits and Fruit Juices]

Instructions (7)

Put the bones from the lobster into a stew-pan with two sliced onions, a bunch of herbs, thyme, parsley, bayleaf, two peppercorns, black and white, a pinch of salt, the juice of a lemon and one and a half pints of water.
Bring to the boil, then skim and cook for about twenty minutes.
Put one and a half ounces of butter and the same of fine flour into a stew-pan, fry together without discolouring.
Strain three quarters of a pint of the liquor from the bones and mix both together.
Stir over the fire till it boils, then add a tiny dust of cayenne pepper, a pinch of salt, half an ounce of pounded live spawn or a little carmine (Marshall’s) to make the same a pale salmon colour (re-boil if using spawn).
Then add half a gill of cream, six or eight drops of lemon juice.
Tammy and make quite hot in the bain marie and use.

Original Text

Cream Sauce.—Put the bones from the lobster into a stew-pan with two sliced onions, a bunch of herbs, thyme, parsley, bayleaf, two peppercorns, black and white, a pinch of salt, the juice of a lemon and one and a half pints of water; bring to the boil, then skim and cook for about twenty minutes. Put one and a half ounces of butter and the same of fine flour into a stew-pan, fry together without discolouring, then strain three quarters of a pint of the liquor from the bones and mix both together, stir over the fire till it boils, then add a tiny dust of cayenne pepper, a pinch of salt, half an ounce of pounded live spawn or a little carmine (Marshall’s) to make the same a pale salmon colour (re-boil if using spawn), then add half a gill of cream, six or eight drops of lemon juice, tammy and make quite hot in the bain marie and use. This is a nice dish for an entrée for dinner, luncheon, and can also be served for a breakfast dish without the sauce.

Notes

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