sauce verte (green sauce)
 
  two handfuls spinach
3 - 4   sprays each tarragon and chervil
  a quarter cucumber.
  half pint sauce blanche (see below);
2   egg yolks
2 Tbsp  cream.
 
boil the spinach and herbs for 5 or 6 minutes; drain, press, and pass 
through a fine wire strainer. peel the cucumber and cut into fine dice, 
blanch in boiling water for half a minute, then drain. prepare the sauce 
as follows below. combine egg yolks and cream into a liason. whisk in the 
liaison before the butter, and finish the sauce with the puree (about 1 
tablespoon). reheat the sauce carefully if necessary, but on no account 
boil. just before serving stir in the cucumber. 
 
 
 
sauce blanche or butter sauce 
 
  for half pint take:
2 oz.  fresh butter
1/2 oz.  flour
1-1/2   gills water;
  a pinch of salt and pepper
  a few drops of lemon juice.
 
choose a saucepan that will hold at least double the quantity of sauce so 
that there is plenty of room to beat vigorously without spilling. take a 
good half ounce of the butter, melt gently in the pan, and stir in the 
flour off the heat. do not cook but work well with a wooden spatula to a 
smooth paste. now boil the water and when bubbling pour it on to the 
paste, still off the heat, in a steady stream, beating well with a sauce 
whisk until smooth and free from lumps. add the salt and pepper, and the 
lemon juice and the rest of the butter in small pieces, whisking just 
enough to mix into the sauce. 
 
note: it is important that a sauce blanche is not boiled at any time as 
this 
gives an unpleasant gluey taste. the flour will be cooked if the water is 
really boiling when poured on. 
 
 
 
 
 
(ID: 74647) Mirror: rec.food.recipes: Thu, Mar 3, 2005


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