The Exquisite.

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 13 days ago
Not a recipe: No

Ingredients (8)

for the sauce

a little cullis
a piece of butter the size of a walnut rolled in twice as much flour ↝ Butter, stick, unsalted [Dairy and Egg Products]
flour ↝ Flour, 00 [Cereal Grains and Pasta]
salt ↝ Salt, table, iodized [Spices and Herbs]
large pepper ↝ Spices, pepper, black [Spices and Herbs]
the yolks of two eggs ↝ Egg, yolk only, raw [Eggs and omelets]
three or four shalots cut small

for topping

finely grated bread ↝ Bread, vegetable [Yeast breads]

Instructions (2)

Put a little cullis into a stewpan, with a piece of butter the size of a walnut rolled in twice as much flour, salt, and large pepper, the yolks of two eggs, three or four shalots cut small, and thicken it over the fire.
This sauce, which should be very thick, is to be spread over meat or fish, which is afterwards covered with finely grated bread, and browned with a hot salamander.

Original Text

The Exquisite.

Put a little cullis into a stewpan, with a piece of butter the size of a walnut rolled in twice as much flour, salt, and large pepper, the yolks of two eggs, three or four shalots cut small, and thicken it over the fire. This sauce, which should be very thick, is to be spread over meat or fish, which is afterwards covered with finely grated bread, and browned with a hot salamander.

Notes

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