Sauce for Masking Cutlets, etc.
- 2 ounces of butter
- 2 ounces of flour
- 2 tablespoonsful of boiling stock
- 1 dessert-spoonful of New Century Sauce
Making a roux by frying butter with flour, and add boiling stock. Stir in New Century Sauce. Let it get cold, and it will then be quite firm and ready for masking cutlets, etc.
The Cook's Decameron.
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