The FoodReference Website - Recipe Section
Cookbook, modern, classic, & historic recipes; restaurant & professional chefs recipes & tips

. Home . . Articles & Features . . Facts & Trivia . . Cooking Tips . . RECIPES . . Quotes . . Who's Who . . Food Timeline . . Food Videos . . Food Trivia Quizzes . . Crosswords . . Humor . . Poetry . . Cookbooks . . Food Posters . . Magazines . . Catalogs . . Flowers . . Key West . . Gourmet Tours . . Culinary Schools . . Festivals & Shows .

You are here > 

Next Recipe

..Hot & Warm Sauces pg 2.. ..Madeira Sauce.. ..Mandarin Peach Sauce.. ..Maple Cherry Sauce.. ..Marchand De Vin Sauce.. ..Marinara Sauce.. ..Marinara, Rustic Marinara Sauce.. ..Marinara, Spicy Marinara.. ..Marsala Sauce.. ..Mornay Sauce.. ..Mornay Sauce 2.. ..Mustard Sauce, Old Fashioned.. ..Mustard Sauce (1893).. ..Orange Curry Sauce.. ..Peanut Sauce.. ..Pork Gravy.. ..Pork Pan Sauce.. ..Pork Stock.. ..Port & Peppercorn Cream Sauce.. ..Quick Pan Sauces for Chicken.. ..Raisin Apple Sauce For Ham.. ..Red Pepper Mango Onion Sauce.. ..Roasted Red Pepper Sauce.. ..Saffron Sauce.. ..Sauce Robert (1893).. ..Savory Cherry Sauce.. ..Spanish Sauce.. ..Spiced Gooseberry Sauce.. ..Three Pepper Sauce (for Swordfish).. ..3 Way Fresh Mushroom Pasta Sauce.. ..Tomato Fennel Red Sauce.. ..Tomato Ginger Sauce.. ..Tomato Sauce.. ..Tomato Sauce, All Purpose.. ..Tomato Sauce, Classic.. ..Tomato Sauce, Italian.. ..Vegetable Tomato Sauce.. ..Velouté Sauce (1896).. ..White Sauce, Basic.. ..Wood Louse Sauce..

. Home . . Recipes . . About & Contact Info . . Food Links .

MUSTARD SAUCE (1893)

La Cuisine Française: French Cooking for Every Home
Adapted to American Requirements, by François Tanty (1893)


SAUCE MOUTARDE
MUSTARD SAUCE (Yellow)
(To be served with fish)


PROPORTIONS.--For five persons:

Mustard...........2 tablespoonsful.

Butter............2 tablespoonsful.

Flour.............1 tablespoonsful.

Water.............1 glassful.

Salt and pepper...To suit the taste.

Parsley...........1/3 handful.

Time.--1/4 hour.


PREPARATION.--Melt in a sauce pan 2 tablespoonsful butter mixed with 1 tablespoonful flour, add while stirring about 1 glassful warm water, 2 tablespoonsful mustard, some salt and pepper and let boil awhile till quite thick. Serve this sauce apart.


The complete 'La Cuisine Française' may also be found on the Michigan State University website:
'Feeding America: The Historic American Cookbook Project'
http://digital.lib.msu.edu/projects/cookbooks/

 

Please feel free to link to any pages of FoodReference.com from your website.
No permission is necessary to link to our pages.

For permission to use any of the content on FoodReference.com please contact:  james@foodreference.com

All contents of this website are copyright © 1990--2009 James T. Ehler and www.FoodReference.com  unless otherwise noted. All rights reserved. You may copy and use portions of this website for noncommercial, personal use only. Any other use of the materials in this website without prior written permission is prohibited.