Recipe or source entry
White Thickening For Sauces
For this preparation it will only be necessary to follow the directions set forth in No. 9, with this exception, that the thickening must not be allowed to become at all coloured; and in order to prevent this accident, it will be essential to remember that it must be baked over a very slow fire.
Source and transcription details
- Source
- Francatelli, 1868 edition
- Content status
- transcription
- Review status
- imported-unreviewed
- Legacy file
public/chapter01/white-thickening.html- Legacy revision
8531e8373e9b- Source checksum
4f7db907b942814690598305e4fc5484bd8312063b5e754c5ac64bd0b86b8c25- Legacy text checksum
0ec2f96328d2b07d9dd79beb464bca1441d3e332e6458c6055e509ac6f4afa38
Cite this page
White Thickening For Sauces. Charles Elmé Francatelli, in The Cook's Guide and Housekeeper's & Butler's Assistant (1868), digital transcription.
https://www.thecooksguide.com/chapter01/white-thickening.html