Click on the image, above to submit to Pinterest.
Francatelli White Sauce
White Sauce is a traditional British recipe, based on Charles Elmé Francatelli's recipe of 1861, for a classic white sauce made by thickening white veal stock with white thickening. The full recipe is presented here and I hope you enjoy this classic British version of: White Sauce.
prep time
20 minutes
cook time
75 minutes
Total Time:
95 minutes
Serves:
8
Rating: 
Tags : Sauce RecipesBritish Recipes
This is a classic recipe for a Victorian version of White Sauce that's derived from the chef, Charles Elmé Francatelli' 1861 volume,
The Cook's Guide and Housekeeper's & Butler's Assistant. Below you will find both the recipe in its original form and a modern redaction.
Original Recipe
No. 13.—WHITE SAUCE.
This sauce is prepared in the same manner as brown sauce, No. 12 [see the
Francatelli brown sauce recipe], excepting that, white veal stock, No. 2, and white thickening, No. 10, must be used for this purpose.
Modern Redaction
Method:
Allow the white veal stock to warm through on the hop then stir in the white thickening. Whisk to combine then continue heating, stirring constantly, until the mixture comes to a boil. Reduce to a low simmer and continue cooking, uncovered, for about 60 minutes, or until the thickening has released its butter and this has risen to the surface of the liquid.
Skim off all the separated butter and any scum from the liquid's surface. Bring the sauce to a boil then allow to boil gently for 15 minutes, removing any additional scum as it rises. Strain the sauce and chill or freeze until needed.
Find more of Charles Elmé Francatelli's Recipes Here and more Traditional Victorian Recipes Here
