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French White Sauce

From Twentieth century home cook book (1905).

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A historical recipe

Twentieth century home cook book, by Francis Carruthers (1905).

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 1 ingredient

  1. three tablespoonfuls of cream

Method

  1. Put a piece of butter the size of a walnut into a saucepan, with two table- spoonfuls of flour ;
  2. cook slowly, but do not let it brown.
  3. Stir constantly and add a very little water, salt and pepper to taste.
  4. When it has thickened remove from the fire and stir in the yolk of an egg well beaten, three tablespoonfuls of cream and a few drops of vinegar, which have been thorough 'y mixed together.
  5. — Airs.
  6. Granlces.

Plating

Cookware for this recipe

  • Saucepan
  • Wooden spoon
Source not stated by archive.org
Credit

From Twentieth century home cook book (1905), printed page 146, digitised by the Internet Archive: https://archive.org/details/cu31924000673255

What was changed: Read by machine from the book's scanned text into ingredients and method. The title's capitals were tidied; spelling and scanning errors are left as they are.