Sauce Tournée, or Pale Thickened Gravy from Modern Cookery for Private Families by Eliza Acton
Sauce tournée is nothing more than rich pale gravy made with veal or poultry (see Consommé.) and thickened with delicate white roux. The French give it a flavouring of mushrooms and green onions,...
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Cooking tools:
- Stove
- Saucepan
- Whisk
- Wooden spoon
- Fine-mesh sieve
- Ladle
Ingredients
- strong pale gravy, seasoned with mushrooms and green onions, 1 pint.
- flour, ¾ oz.
- Butter, 1 oz.
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