Cream Sauce for White Dishes

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.
Time: Cook: 15 min Total: 15 min
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (11)

Sauce base

a bit of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
parsley ↝ Parsley, raw [Not included in a food category]
scallions
shalots
a clove of garlic entire ↝ Garlic, raw [Vegetables and Vegetable Products]
some flour ↝ Flour, 00 [Cereal Grains and Pasta]
two or three spoonfuls of good cream ↝ Cream, whipped [Cream cheese, sour cream, whipped cream]

Finishing the sauce

a little good butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
some parsley parboiled and chopped very fine ↝ Parsley, raw [Not included in a food category]
salt ↝ Salt, table, iodized [Spices and Herbs]
whole pepper ↝ Spices, pepper, black [Spices and Herbs]

Instructions (4)

Put a bit of butter into a stewpan, with parsley, scallions, and shalots, the whole shred fine, and a clove of garlic entire; turn it a few times over the fire;
shake in some flour, and moisten it with two or three spoonfuls of good cream.
Boil it a quarter of an hour, strain off the sauce,
and, when you are ready to use it, put in a little good butter, with some parsley parboiled and chopped very fine, salt, and whole pepper, thickening it over the fire.

Original Text

Cream Sauce for White Dishes.

Put a bit of butter into a stewpan, with parsley, scallions, and shalots, the whole shred fine, and a clove of garlic entire; turn it a few times over the fire; shake in some flour, and moisten it with two or three spoonfuls of good cream. Boil it a quarter of an hour, strain off the sauce, and, when you are ready to use it, put in a little good butter, with some parsley parboiled and chopped very fine, salt, and whole pepper, thickening it over the fire.

Notes

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