French cookery adapted for English families / by Miss Crawford.

  • Crawford, Frances.
Date:
1853
Catalogue details

Licence: Public Domain Mark

Credit: French cookery adapted for English families / by Miss Crawford. Source: Wellcome Collection.

    72/246 (page 40)
    SAUCE ROBERT. Melt some butter or bacon^ in a stewpan; add a little flour, and some onions cut in slices, till nearly done enough, and a little brown; moisten them with good stock or jus de veau; add salt, pepper, nutmeg, and a lump of sugar; stew till the onions are quite done; pass them through a tamis; add a little French mustard, and serve hot. ANOTHER MANNER. Melt in a stewpan a piece of butter, and add four or five large onions chopped fine; let them fry a good colour; then add a good spoonful of flour, and some good stock, salt and pepper; when your sauce has stewed a quarter of an hour, to have the onions done enough, and to reduce the salt, add a spoonful of French mustard, and serve. SAUCE BLANCHE. Mix a spoonful of flour in a quarter of a pound of butter; add a glass of water, and put it in a stewpan on the fire, stirring it all the time; then take it off, and season it with salt, grated nut- meg, a blade of mace, and a bit of thin lemon- peel ; if too thick, add a little water ; if too thin, some butter mixed with flour, and stir it till