White Sauce from The Picayune's Creole Cook Book by The Times Picayune Publishing Company
Take the veal and the bones of the chicken and put into a pot with a gallon of water. Add the herb bouquet, tied together, and one chopped carrot, one turnip, chopped, celery tops, and other ingred...
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Ingredients
- 4 Pounds of Raw Veal
- The Bones of a Chicken
- A Gallon of Water
- A Carrot
- A Turnip
- Celery Tops
- 2 Tablespoonfuls of Butter
- 3 Tablespoonfuls of Flour
- 2 Spoonfuls of Lard
- 2 Herb Bouquets of Thyme, Parsley and Bay Leaf
- A Stalk of Celery
- 3 Long Carrots
- A Wineglassful of Madeira, or Sherry Wine
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