Recipes > Sauces & Spreads > White Sauces > White Sauce, No. 3

White Sauce, No. 3


  • 1 large slice of onion
  • 1 small slice of carrot
  • 1 clove
  • 1 small piece of mace
  • 12 pepper-corns
  • 2 tablespoonfuls of flour
  • 2 heaping tablespoonfuls of butter
  • 1 quart of cream (not very rich)
  • salt to taste


Cook the spice and vegetables slowly in the butter for twenty minutes.

Add the flour, and stir until smooth, being careful not to brown.

Add the cream, gradually, stirring all the while.

Boil for two minutes.

Strain, and serve.

This sauce is good for veal and chicken cutlets, quenelles, sweetbreads, etc.


See also: White Sauce, White Sauce, No. 2, White Sauce, No. 4.


Miss Parloa's New Cook Book.


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