Classic Culinary Arts:
White Sauce Recipe
White Sauce Recipe, part of the classic American culinary arts. Pieces such as White 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.
White Sauce Recipe
Make the white sauce the same as the brown, but use all veal and white stock. When the butter and flour are cooked together be careful that they do not get browned.White Sauce Recipe, Number 2.
One quart of milk, four table-spoonfuls of butter, four of flour, a small slice of onion, two sprigs of parsley, salt and pepper to taste. Put the milk, onion and parsley on in the double boiler. Mix the butter and flour together until smooth and light. When the milk boils, stir four table-spoonfuls of it into the butter and flour, and when this is well mixed, stir it into the boiling milk. Cook eight minutes. Strain, and serve. This sauce is best with fish.
White Sauce Recipe, Number 3.
One large slice of onion, one small slice of carrot, a clove, a small piece of mace, twelve pepper-corns, two table-spoonfuls of flour, two heaping table-spoonfuls of butter, one quart of cream--not very rich, salt to taste. Cook the spice and vegetables slowly in the butter for twenty minutes. Add the flour, and stir until smooth, being careful not to brown. Add the cream, gradually, stirring all the while. Boil for two minutes. Strain, and serve. This sauce is good for veal and chicken cutlets, quenelles, sweetbreads, etc.
White Sauce Recipe, Number 4.
One pint of milk, one of cream, four table-spoonfuls of flour, the yolks of two eggs, salt and pepper to taste. Put the milk and cream on in the double boiler, reserving one cupful of the milk. Pour eight table-spoonfuls of the milk on the flour, stir until perfectly smooth, and add the remainder of the milk. Stir this into the other milk when it boils. Stir the sauce for two minutes; then cover, and cook eight minutes longer. Season well with salt and pepper. Beat the yolks of the eggs with four spoonfuls of cream or milk. Stir into the sauce, and remove from the fire immediately. The eggs may be omitted, if you choose. One table-spoonful of chopped parsley stirred into the sauce just before taking from the fire, is an improvement. This sauce is nice for all kinds of boiled fish, but particularly for boiled salt fish.