Recipes > Sauces & Spreads > Sauce Blanquette

Sauce Blanquette


  • about 4 ounces of pale roux
  • a bunch of sweet herbs
  • cooked button mushrooms
  • small onions
  • pepper
  • salt


Take the pale roux, thin slightly with boiling water added by degrees, then put in the sweet herbs, cooked button mushrooms and small onions and pepper and salt to taste. Put in whatever cold meat you have, cook till it is well heated and serve.


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Twenty-four Little French Dinners (1919).

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