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/
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