White Sauce

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)

1/2 pt. of cream ↝ Cream, whipped [Cream cheese, sour cream, whipped cream]
1/4 teacupful of milk ↝ Milk, NFS [Milk, reduced fat]
1/4 lb. of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
a little lemon peel ↝ Lemon peel, raw [Fruits and Fruit Juices]
a little mace ↝ Spices, mace, ground [Spices and Herbs]
about 2 tablespoonfuls of sherry or Madeira, not very sweet
about 2 tablespoonfuls of sherry or Madeira, not very sweet
a few drops of lemon juice ↝ Lemon juice, raw [Fruits and Fruit Juices]
sufficient flour to make it of a proper substance ↝ Flour, 00 [Cereal Grains and Pasta]

Instructions (1)

Mix together very smoothly 1/2 pt. of cream, 1/4 teacupful of milk, 1/4 lb. of butter, a little lemon peel and a little mace, about 2 tablespoonfuls of sherry or Madeira, not very sweet, a few drops of lemon juice, and sufficient flour to make it of a proper substance.

Original Text

White Sauce. (Mrs. G. Humphreys.)
This should be made quickly; it is very good when stock cannot be ready in time.
Mix together very smoothly ½ pt. of cream, ¼ teacupful of milk, ¼ lb. of butter, a little lemon peel and a little mace, about 2 tablespoonfuls of sherry or Madeira, not very sweet, a few drops of lemon juice, and sufficient flour to make it of a proper substance.

Notes

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