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Military Cookery Manuscript, the London School of Cookery, September 30-November 9, 1940
Page 39
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Lecture. [eNc?] Perrier. 10/10/40. Base of sauces. Brown sauce. 10 LB. flour 40 galls. Brown stock 1 LB. carrots 1 " onions. 1 tin tomatoes puree. 1 faggot 36 Peppercorns. Cold water Produces 10 galls of finished sauce. Method. 1st Day. Place flour on a tray and put in a hot oven and occasionally turn until an even biscuit color is obtained. Take from oven and allow to cool. Pass through a fine sieve. Mix flour into a smooth paste with cold water Add 20 galls of boiling stock. Place on fire and stir
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Lecture. [eNc?] Perrier. 10/10/40. Base of sauces. Brown sauce. 10 LB. flour 40 galls. Brown stock 1 LB. carrots 1 " onions. 1 tin tomatoes puree. 1 faggot 36 Peppercorns. Cold water Produces 10 galls of finished sauce. Method. 1st Day. Place flour on a tray and put in a hot oven and occasionally turn until an even biscuit color is obtained. Take from oven and allow to cool. Pass through a fine sieve. Mix flour into a smooth paste with cold water Add 20 galls of boiling stock. Place on fire and stir
Szathmary Culinary Manuscripts and Cookbooks
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