First rinse the basin to be used in very cold water and make the sauce in a cool place, if possible keeping the basin on ice while you mix the sauce. See the oil is perfectly good, and add it drop by drop. This is important, otherwise the sauce will curdle. A good plan is [...]
July, 2008
Blanch for five minutes 1 oz. of onion, one clove and a dessertspoonful of parsley. Place them in ½ pint of milk and boil it up. Strain the milk through muslin. Mix ½ oz. of butter and ½ oz. of flour in a pan and gradually add the strained milk, stir until the mixture thickens. [...]
