French Sauce
From The Landmarks club cook book (1903).
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A historical recipe
The Landmarks club cook book, by Landmarks Club (1903).
France
Known as a French recipe, with similar versions prepared across other nations.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Ingredients 2 ingredients
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
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- Put in a pan one or two spoonfuls of olive oil, a small onion chopped very fine, some mushrooms cut in pieces, and a little garlic.
- (This last may be left out according to taste.) Put over rather a brisk fire for a few minutes and then stir in a level spoonful of flour and gradually pour in some stock and a glass of white wine, turning the sauce till it is perfectly smooth.
- Add salt, pepper and a few leaves of parsley and laurel, which must be taken out before serving.
- Allow the sauce to boil gently for half an hour, and serve hot.
Plating
Cookware for this recipe
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Saucepan
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Chef's knife
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Cutting board
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Wooden spoon