The Cooks Decameron: Sauces
Ingredients: White sauce, fowl stock, butter.
Put three-quarters of a pint of white sauce into a saucepan, and when it is nearly boiling add half a cup of concentrated fowl stock. Reduce until the sauce is quite thick, and when about to serve pass it through a tamis into a bain-marie and add two tablespoonsful of cream.
Recipe from the "The Cook's Decameron" book (Free Electronic Text).
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