White Sauce Collection
White Sauce
1.1lt (2 pints) Milk
4 tbsp Butter
4 tbsp Flour
2 Sprigs Parsley
1 Small Slice Onion
Salt and Pepper, to taste
Place the milk, onion and parsley in a Bain-Marie (or a saucepan over another of boiling water).
Mix the butter and flour together until smooth and light.
When the milk boils, stir four tablespoons of it into the butter and flour and when well mixed, stir it into the boiling milk.
Cook eight minutes.
Strain and serve.
This sauce is best with fish.
White Sauce for Chicken
1.1lt (2 pints) Single Cream
1 large slice Onion
1 small slice Carrot
1 Clove
1 small piece Mace
12 Peppercorns
2 tbsp Flour
2 heaped tbsp Butter
Salt to taste
Cook the spices 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 constantly.
Boil for two minutes.
Strain and serve.
This sauce is good for veal and chicken cutlets, quenelles, sweetbreads, etc.
White Sauce for Boiled Fish
600ml (1 pint) Milk
600ml (1 pint) Cream
4 tbsp Flour
2 Egg Yolks
1 tbsp Parsley, chopped (Optional)
Salt and Pepper, to taste
Put half of the milk and cream in a Bain-Marie (or a saucepan over another of boiling water).
Pour three quarters of the remaining milk over the flour, stir until perfectly smooth.
Stir into the milk and cream when it boils.
Stir the sauce for two minutes, then cover and cook for a further eight minutes.
Season well with salt and pepper.
Beat the yolks of the eggs with four spoons of cream or milk.
Stir into the sauce and remove from the heat immediately.
The eggs may be omitted, if preferred.
Chopped parsley stirred into the sauce just before removing from the heat, is an improvement.
This sauce is nice for all kinds of boiled fish, but particularly for boiled salt fish.
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