Recipes > Sauces & Spreads > Cullis, to thicken Sauces

Cullis, to thicken Sauces


Take carrot, turnip, onion; put them in the bottom of a stewpan; slice some veal and ham, and lay over your carrot, with thyme, parsley, and seasoning; put this over a fire gently; when it sticks to the bottom, pour in some good stock, put in the crumb of some French rolls, boil them up together, strain it through a sieve, and rub the bread through; this will thicken any brown sauce.

Fish cullis must be as above, only with fish instead of meat.


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The Lady's Own Cookery Book (1844).

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