Blanquette Sauce from Mrs A.B. Marshall's Cookery Book by Agnes B. Marshall
Take half a pint of veal, rabbit, or chicken stock, and when it boils mix it on to two ounces of butter and same of fine flour which have been fried together without discolouring, stir again till i...
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Cooking tools:
- Saucepan
- Stove
- Measuring cup
- Mixing bowl
- Whisk
Ingredients
- rabbit
- veal
- butter
- chicken stock
- raw yolks of eggs
- fine flour
- cream
- lemon juice
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