Cream Sauce for Turbot Réchauffé

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

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

Ingredients (9)

a small onion, cut it fine ↝ Onions, raw [Vegetables and Vegetable Products]
a slice of ham ↝ Ham [Cold cuts and cured meats]
a few sprigs of parsley ↝ Parsley, raw [Not included in a food category]
some pepper ↝ Spices, pepper, black [Spices and Herbs]
a little mace ↝ Spices, mace, ground [Spices and Herbs]
a piece of butter rolled in flour ↝ Butter, stick, unsalted [Dairy and Egg Products]
some cream, boiling ↝ Cream, whipped [Cream cheese, sour cream, whipped cream]
a little more butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
a small bit of glaze ↝ Carrots, glazed, cooked [Carrots]

Instructions (5)

Put in a stewpan on the fire and stir till hot.
Add some cream, boiling.
Stir the sauce over the fire to thicken, then pass it through the tammy, return it to the stewpan.
Add a little more butter, and a small bit of glaze.
Stir and keep hot till wanted.

Original Text

Cream Sauce for Turbot Réchauffé.
Take a small onion, cut it fine, a slice of ham, a few sprigs of parsley, some pepper, a little mace, and a piece of butter rolled in flour.
Put in a stewpan on the fire and stir till hot; then add some cream, boiling; stir the sauce over the fire to thicken, then pass it through the tammy, return it to the stewpan; add a little more butter, and a small bit of glaze.
Stir and keep hot till wanted.
Very good for réchauffé of turbot.

Notes

—