White Sauce. No. 1. For Boiled Chickens.

The Cookery Book of Lady Clark of Til... · Lady Clark of Tillypronie · 1909

Source: The Cookery Book of Lady Clark of Tillypronie
Time: Cook: 120 min Total: 120 min
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (15)

2 ozs. of ham or bacon, fat and lean, minced fine. ↝ Ham [Cold cuts and cured meats]
2 raw onions minced ↝ Onions, raw [Vegetables and Vegetable Products]
a bit of bay-leaf ↝ Spices, bay leaf [Spices and Herbs]
1 clove ↝ Garlic, raw [Vegetables and Vegetable Products]
a little mace ↝ Spices, mace, ground [Spices and Herbs]
2 ozs. of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
a tablespoonful of flour ↝ Flour, 00 [Cereal Grains and Pasta]
quite a pint of chicken broth; failing that, use first stock. ↝ Soup, chicken broth or bouillon, dry [Soups, Sauces, and Gravies]
the strained yolks of 3 eggs ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
half a teaspoonful of cream ↝ Cream, whipped [Cream cheese, sour cream, whipped cream]
a bit of glaze, the size of a walnut ↝ Carrots, glazed, cooked [Carrots]
a little salt ↝ Salt, table, iodized [Spices and Herbs]
pepper, if wanted ↝ Spices, pepper, black [Spices and Herbs]
the rind of a lemon ↝ Lemon, raw [Citrus fruits]
just a squeeze of its juice ↝ Lemon juice, raw [Fruits and Fruit Juices]

Instructions (8)

When mushrooms are not to be had.
Fry the minced ham or bacon, minced raw onions, bay-leaf, clove, and mace in butter in a pot.
Let it simmer by the side of the fire, with no lid on, stirring now and again.
Add flour and chicken broth (or first stock).
Cook all uncovered for 2 hours.
Strain the sauce and put it into a clean stewpan.
Just before serving, add the strained yolks of 3 eggs, half a teaspoonful of cream, glaze (the size of a walnut), salt and pepper (if wanted), the rind of a lemon, and a squeeze of its juice.
Strain this sauce over the chickens on the dish.

Original Text

White Sauce. No. 1. For Boiled Chickens.
When mushrooms are not to be had.
2 ozs. of ham or bacon, fat and lean, minced fine.
2 raw onions minced, a bit of bay-leaf, 1 clove, a little mace. Fry all in 2 ozs. of butter in a pot.
Let it simmer by the side of the fire, with no lid on for you must stir now and again. Add a tablespoonful of flour, and quite a pint of chicken broth; failing that, use first stock.
All to cook uncovered for 2 hours, strain the sauce and put it into a clean stewpan. Just before serving add the strained yolks of 3 eggs, half a teaspoonful of cream, and a bit of glaze, the size of a walnut, a little salt and pepper, if wanted, the rind of a lemon, and just a squeeze of its juice.
Strain this sauce over the chickens on the dish.

Notes

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