419. A White Sauce for boiled Fowls, &c. &c.

Name: A White Sauce for boiled Fowls, &c. &c
Cuisine: United Kingdom
Ingredients: butter; yolks; milk; cream; white pepper; butter; parsley; juice; gherkins; capers; mushrooms

Preparation info

Difficulty
Easy

Appears in

A Shilling Cookery for the People

By Alexis Soyer

Published 1854

About

Ingredients

Europe
United Kingdom
Sauce
Gluten-free

Method

If for two fowls, add to one pint of melted butter (No. 410) two yolks of raw eggs,