From: The Thorough Good Cook

Sauces: 10. Blanche

Put into a saucepan a dessertspoonful of good flour and four ounces of butter. Mix these two ingredients carefully without heating them. Season with pepper and salt, and add a pint of hot or cold water. Put the sauce-pan on the fire, taking care to stir all the time. Let it boil for two minutes, then remove it. Mix with it the juice of one lemon and to little fresh butter. Stir till the butter is melted. If the sauce is too thick - which happens when it is a success - pour in water till it is of the right consistence, and keep it hot without letting it boil.

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