Recipes > Sauces & Spreads > White Sauces > Lemon White Sauce, for Fowls, Fricassees, Etc.

Lemon White Sauce, for Fowls, Fricassees, Etc.

Ingredients

  • 3/4 pint of cream
  • rind and juice of 1 lemon
  • 1/2 teaspoonful of whole white pepper
  • 1 sprig of lemon thyme
  • 3 ounces of butter
  • 1 dessertspoonful of flour
  • 1 teacupful of white stock
  • salt to taste

Instructions

Put the cream into a very clean saucepan (a lined one is best), with the lemon-peel, pepper, and thyme, and let these infuse for 1/2 hour, when simmer gently for a few minutes, or until there is a nice flavour of lemon. Strain it, and add a thickening of butter and flour in the above proportions; stir this well in, and put in the lemon-juice at the moment of serving; mix the stock with the cream, and add a little salt. This sauce should not boil after the cream and stock are mixed together.

Time: Altogether, 3/4 hour.

Sufficient, this quantity, for a pair of large boiled fowls.

Note: Where the expense of the cream is objected to, milk may be substituted for it. In this case, an additional dessertspoonful, or rather more, of flour must be added.

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Source

The Book of Household Management (1861).


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