"White sauce" Quotes from Famous Books
 ... requires about the same length of time. The stems, bulbs, or roots (for the knobs, which are true stems, are known by various names) are trimmed, washed, and put into boiling water without salt or any flavouring, and kept boiling until quite tender; they may then be pared, sliced, and served with white sauce, or left uncut to be sliced up ...
— The Culture of Vegetables and Flowers From Seeds and Roots, 16th Edition • Sutton and Sons
... each of minced parsley and onion. Add to one pint of White Sauce and reheat. Season with salt and ...
— How to Cook Fish • Olive Green
... meat; four tablespoonfuls shortening; two green peppers; one large onion; three tomatoes; one cupful milk; two tablespoonfuls flour; one teaspoonful Kitchen Bouquet, one teaspoonful salt, one-fourth teaspoonful pepper. Make a white sauce by melting half the shortening, add flour and when well mixed slowly add milk; stir until creamy, add salt and pepper. In another saucepan melt the other half of shortening, when hot, fry onion and pepper, minced, for ten minutes. Then add tomatoes, cut up, and when tender add ...
— Stevenson Memorial Cook Book • Various
... half an hour. Shell. Skin the tomatoes and cut in slices. Well grease a small pie-dish, put in the chestnuts and tomatoes in alternate layers. Cover with short crust (pastry recipe No. 3) and bake until a pale brown. Serve with parsley, tomato, or white sauce. ...
— The Healthy Life Cook Book, 2d ed. • Florence Daniel
... and Thiers, on stopping at a small village to dine, I observed a dish of frogs at the kitchen fire at the inn; and as it was the first time I had observed them as an article of food in France, I was desirous to taste them. They were dressed in a fricassee of white sauce, and I found them excellent. The legs only are used. They would be delicious as a curry. The next morning we continued our journey; and crossing the river Allier at twelve o'clock, arrived at Clermont-Ferrand at 2 p.m., and dined with Col. Wardle. Clermont ...
— After Waterloo: Reminiscences of European Travel 1815-1819 • Major W. E Frye
... imaginable, and "food just faded away," as Sahwah declared. Hinpoha won much praise for her concoction, which she called "Slumgullion." It was a sort of glorified tomato soup, made with a thick white sauce, containing chopped-up pimentoes and hard-boiled eggs, the mixture being served over toast. The clams of course were the main dainty, and when dipped in butter slid down with amazing rapidity. After dinner the girls threw themselves down in the sand ...
— The Camp Fire Girls in the Maine Woods - Or, The Winnebagos Go Camping • Hildegard G. Frey
... nothing at all except young partridges and salt-herring, and the result is that the cookery is feeble, though for game-eaters there is no hardship. The table groans with red-deer venison, ham, grouse, woodcock, and the inevitable partridges— roast, boiled, with white sauce, cold, pickled in vinegar. A French cook would hang himself. There is no sweet at dinner except fruit, stewed German fashion with the game. Trout, which the family themselves replace by raw salt-herring, and game, form the whole dinner. Of wines and beer they drink at dinner a most extraordinary ...
— The Life of the Rt. Hon. Sir Charles W. Dilke, Vol. 2 • Stephen Gwynn |
