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French Sauce

A historical recipe from The Skilful Cook A Practical Manual of Modern Experience, by Mary Harrison (1905).

A historical recipe

The Skilful Cook A Practical Manual of Modern Experience, by Mary Harrison (1905). Project Gutenberg eBook #29007.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Source and licence

From The Skilful Cook A Practical Manual of Modern Experience, by Mary Harrison (1905). Digitised by Project Gutenberg, eBook #29007 (https://www.gutenberg.org/ebooks/29007). Public domain in the USA; its status may differ elsewhere.

Read the original Public domain in the USA

What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.

France. Associated with France by a demonym leading its title: French (confidence 0.55). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.

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Ingredients

Method

  1. Ingredients--1 oz.
  2. of butter.
  3. ½ oz.
  4. of flour.
  5. 1 gill of milk.
  6. 1 gill of cream.
  7. The yolk of one egg.
  8. Pepper and salt.
  9. Method.--Melt the butter in a small stewpan.
  10. Mix the flour smoothly.
  11. Add the milk, stir and cook well.
  12. Pour in the cream and let it boil in the sauce.
  13. Then take it off the fire, and mix in the yolk of the egg.
  14. Add pepper and salt to taste.