CREAM SAUCE FOR FISH OR WHITE DISHES

The Book of Household Management · Beeton, Mrs. (Isabella Mary) · 1861
Source
The Book of Household Management
Time
Cook: 5 min Total: 5 min
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (8)
Instructions (5)
  1. Put the butter in a very clean saucepan.
  2. Dredge in the flour and keep shaking round till the butter is melted.
  3. Add the seasoning and cream, and stir the whole till it boils.
  4. Let it just simmer for 5 minutes.
  5. Add either pounded mace or lemon-juice to taste, to give it a flavour.
Original Text
CREAM SAUCE FOR FISH OR WHITE DISHES. 397. INGREDIENTS.—1/3 pint of cream, 2 oz. of butter, 1 teaspoonful of flour, salt and cayenne to taste; when liked, a small quantity of pounded mace or lemon-juice. Mode.—Put the butter in a very clean saucepan, dredge in the flour, and keep shaking round till the butter is melted. Add the seasoning and cream, and stir the whole till it boils; let it just simmer for 5 minutes, when add either pounded mace or lemon-juice to taste, to give it a flavour. Time.—5 minutes to simmer. Average cost for this quantity, 7d. This sauce may be flavoured with very finely-shredded shalot.
Notes
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