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

Lemon White Sauce, for Fowls, Fricassees, Etc.


  • 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


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.


Print recipe/article only


The Book of Household Management (1861).

comments powered by Disqus