Financier Sauce from The Picayune's Creole Cook Book by The Times Picayune Publishing Company
Melt the butter, then remove from the fire and add the flour. Blend with a wooden spoon till smooth. Moisten with one pint of Consomme till it reaches the consistency of cream. Then add the chopped...
Login or Signup to bookmark recipes from your favorite sites, build shopping lists, and create your own recipes. For the cooking instructions, visit the original recipe at app.ckbk.com.
Ingredients
- 2 Tablespoonfuls of Butter
- A Tablespoonful of Flour
- A Pint of Consomme
- 6 Stoned Olives
- 12 Mushrooms
- A Glassful of Sherry Wine
- Salt
- Pepper
- A Dash of Cayenne
Ready to cook this?
Turn these ingredients into a shopping list you can check off as you shop.
Free account required. Already a member? You can sign in on the next step.
More dinner inspiration, straight to your inbox
Get recipes worth saving and practical cooking tips. No account needed.
More Like This
Cream Sauce from The Picayune's Creole Cook Book by The Times Picayune Publishing Company
app.ckbk.com
Pepper Sauce from The Picayune's Creole Cook Book by The Times Picayune Publishing Company
app.ckbk.com
Piquant Sauce from The Picayune's Creole Cook Book by The Times Picayune Publishing Company
app.ckbk.com
White Sauce from The Picayune's Creole Cook Book by The Times Picayune Publishing Company
app.ckbk.com
Maitre d’Hotel Sauce from The Picayune's Creole Cook Book by The Times Picayune Publishing Company
app.ckbk.com
Genoese Sauce from The Picayune's Creole Cook Book by The Times Picayune Publishing Company
app.ckbk.com
Veloute Sauce from The Picayune's Creole Cook Book by The Times Picayune Publishing Company
app.ckbk.com
Cream of Butter Sauce from The Picayune's Creole Cook Book by The Times Picayune Publishing Company
app.ckbk.com