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John and Henry Locke cookery archive, item 1, 1852
Page 39
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Different Kinds of Sauces, Cullis & c A Brown Cullis Thicken in first stock with roux. add a handfull of mace, cloves, & white pepper each, a handfull of basil. sliced onions, carrots, celery, & c. a few mushrooms and chopped ham and half a pint of M(ushroom) ketchup boil well & rub through a sieve _____ A white cullis, or La Bechamel Half a pound of chopt ham, a lump of fresh butter. half a dozen white onions sliced, half a dozen blades of mace, and a handfull of white pepper corns. Sweat id down and add two tablespoons of flour and as much cream as it requires this is a first rate Bechamel.
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Different Kinds of Sauces, Cullis & c A Brown Cullis Thicken in first stock with roux. add a handfull of mace, cloves, & white pepper each, a handfull of basil. sliced onions, carrots, celery, & c. a few mushrooms and chopped ham and half a pint of M(ushroom) ketchup boil well & rub through a sieve _____ A white cullis, or La Bechamel Half a pound of chopt ham, a lump of fresh butter. half a dozen white onions sliced, half a dozen blades of mace, and a handfull of white pepper corns. Sweat id down and add two tablespoons of flour and as much cream as it requires this is a first rate Bechamel.
Szathmary Culinary Manuscripts and Cookbooks
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