Paprika Sauce

Preparation info

    • Difficulty


Appears in

Mrs Beeton's All About Cookery

By Isabella Beeton

Published 1861

  • About


  • ½ pt. Velouté sauce
  • 1 small red pimento or sweet pepper, fresh or canned
  • paprika pepper to taste


Shred the pimento into neat, equal-length strips. If raw pimento is used it may be necessary to simmer it for 10 min. and to remove the skin before shredding it. Add paprika pepper to the sauce to give it a pink colour and desired flavour. Carefully reheat the pimento strips in the sauce. Stir in the cream when the sauce is below boiling-point.

Serve with veal or beef: