Recipe or source entry
White Sauce
This sauce is prepared in the same manner as brown sauce, No. 12, excepting that, white veal stock, No. 2, and white thickening, No. 10, must be used for this purpose.
Source and transcription details
- Source
- Francatelli, 1868 edition
- Content status
- transcription
- Review status
- imported-unreviewed
- Legacy file
public/chapter01/white-sauce.html- Legacy revision
8531e8373e9b- Source checksum
774fdd73ebbb6d1ba214ad936c61e8a357888e7f3aa26123d4579734da213bfd- Legacy text checksum
f4f0e8647bd8f8f4ca26a6d093d95b65aec3b881a1ef586c93cfe92bfc4a8ef5
Cite this page
White Sauce. Charles Elmé Francatelli, in The Cook's Guide and Housekeeper's & Butler's Assistant (1868), digital transcription.
https://www.thecooksguide.com/chapter01/white-sauce.html