Classic Culinary Arts:

Flemish Sauce Recipe

Flemish Sauce Recipe, part of the classic American culinary arts. Pieces such as Flemish Sauce Recipe are classics from nineteenth century America, with old-fashioned ingredients, cooking techniques, and cooking utensils. Even the instructions and terminology are original, so you'll get a taste of classic culinary arts by just reading them. And these free recipes and techniques are yours to use and share as you'd like.

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Flemish Sauce Recipe

Cut a cupful of the red part of a carrot into very small dice. Cover with boiling water, and simmer one hour. Put three table- spoonfuls of butter, two of flour, a slice of carrot, an onion, cut fine; a blade of mace and twenty pepper-corns in a sauce-pan. Stir over the fire one minute, and add two cupfuls of stock. Simmer gently half an hour. Add a cupful of cream, boil up once, and strain. Now add the cooked carrot, one table-spoonful of chopped parsley, two of chopped cucumber pickles and, if you like, one of grated horseradish. Taste to see if salt enough.