White Sauce, with Capers and Anchovies, for any White Fish

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 (5)

a bit of butter, about the size of an egg, rolled in flour ↝ Butter, stick, unsalted [Dairy and Egg Products]
a large wine glass of veal broth
two anchovies, cut fine
minced parsley ↝ Parsley, raw [Not included in a food category]
two spoonfuls of cream ↝ Cream, whipped [Cream cheese, sour cream, whipped cream]

Instructions (3)

Put a bit of butter, about the size of an egg, rolled in flour, into a stewpan.
Dilute it with a large wine glass of veal broth, two anchovies, cut fine, minced parsley, and two spoonfuls of cream.
Stew it slowly, till it is of the proper consistency.

Original Text

White Sauce, with Capers and Anchovies, for any White Fish.

Put a bit of butter, about the size of an egg, rolled in flour, into a stewpan; dilute it with a large wine glass of veal broth, two anchovies, cut fine, minced parsley, and two spoonfuls of cream. Stew it slowly, till it is of the proper consistency.

Notes

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