White Sauce, for boiled Fowls

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 (11)

for the sauce base

one pint of veal jelly ↝ Bockwurst, pork, veal, raw [Sausages and Luncheon Meats]
half a quarter of a pound of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
two small onions ↝ Onions, raw [Vegetables and Vegetable Products]
a bunch of parsley ↝ Parsley, raw [Not included in a food category]
three table-spoonfuls of flour ↝ Flour, 00 [Cereal Grains and Pasta]
half a pint of boiling hot cream ↝ Cream, whipped [Cream cheese, sour cream, whipped cream]
the yolks of three eggs ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
a pinch of cayenne pepper ↝ Spices, pepper, red or cayenne [Spices and Herbs]
the same of salt ↝ Salt, table, iodized [Spices and Herbs]

for the truffles

some slices of truffles, about thirty-four, the size and thickness of a shilling
a little meat jelly

Instructions (9)

Have ready a sauce, made of one pint of veal jelly, half a quarter of a pound of butter, two small onions, and a bunch of parsley.
Put three table-spoonfuls of flour, half a pint of boiling hot cream, the yolks of three eggs, a pinch of cayenne pepper, and the same of salt into the sauce base.
Boil all up together, till of a tolerable thickness.
Keep it hot, and take care that it does not curdle.
Make ready some slices of truffles, about thirty-four, the size and thickness of a shilling.
Boil the truffles in a little meat jelly.
Strain the truffles.
Add the truffles to the sauce previously made.
When ready to serve, pour the sauce and truffles over whatever meat they are destined for.

Original Text

White Sauce, for boiled Fowls.

Have ready a sauce, made of one pint of veal jelly, half a quarter of a pound of butter, two small onions, and a bunch of parsley; then put three table-spoonfuls of flour, half a pint of boiling hot cream, the yolks of three eggs, a pinch of cayenne pepper, and the same of salt; boil all up together, till of a tolerable thickness; keep it hot, and take care that it does not curdle. Make ready some slices of truffles, about thirty-four, the size and thickness of a shilling, boil them in a little meat jelly; strain them, and add the truffles to the sauce previously made. When ready to serve, pour the sauce and truffles over whatever meat they are destined for.

Notes

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