Sauce Tournée, or Pale Thickened Gravy

Preparation info
    • Difficulty


Appears in

By Eliza Acton

Published 1845

  • About


  • Butter, 1 oz.
  • flour, ¾ oz.
  • strong pale gravy, seasoned with


Sauce tournée is nothing more than rich pale gravy made with veal or poultry (see Consommé.) and thickened with delicate white roux. The French give it a flavouring of mushrooms and green onions, by boiling some of each in it for about half an hour before the sauce is served: it must then be strained, previously to being dished. Either first diss