White Sauce

The Lady's Own Cookery Book, and New ... · Bury, Charlotte Campbell, Lady · 1840
Source
The Lady's Own Cookery Book, and New Dinner-Table Directory;: In Which will Be Found a Large Collection of Original Receipts. 3rd ed.
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (15)
Base for the sauce
To thicken the sauce
For the 'Another' version
Instructions (11)
  1. Put some good veal or fowl cullis into a stewpan, with a piece of crumb of bread, about the size of a tea-cup, a bunch of parsley, thyme, scallions, a clove of garlic, a handful of butter, mushrooms, and a glass of white wine.
  2. Let the whole boil till half the quantity is consumed.
  3. Strain it through a coarse sieve, keeping the vegetables apart.
  4. Add to it the yolks of three eggs beaten up in three table-spoonfuls of cream.
  5. Thicken it over the fire, taking care to keep it continually stirred lest the eggs should curdle.
  6. You may either add your vegetables or not.
  7. This sauce may be used with all sorts of meat or fish that are done white.
Another
  1. Take some cream, a very little shalot, and a little salt.
  2. When warmed upon the fire add a piece of butter rolled in flour.
  3. Stir it gently one way, and make it the consistency of cream.
  4. This sauce is excellent for celery, chickens, veal, &c.
Original Text
White Sauce. Put some good veal or fowl cullis into a stewpan, with a piece of crumb of bread, about the size of a tea-cup, a bunch of parsley, thyme, scallions, a clove of garlic, a handful of butter, mushrooms, and a glass of white wine: let the whole boil till half the quantity is consumed. Strain it through a coarse sieve, keeping the vegetables apart; then add to it the yolks of three eggs beaten up in three table-spoonfuls of cream, and thicken it over the fire, taking care to keep it continually stirred lest the eggs should curdle. You may either add your vegetables or not. This sauce may be used with all sorts of meat or fish that are done white. Another. Take some cream, a very little shalot, and a little salt; when warmed upon the fire add a piece of butter rolled in flour; stir it gently one way, and make it the consistency of cream. This sauce is excellent for celery, chickens, veal, &c.
Notes
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