![\"\"](\"/static/img/badges/bage_top.png\")
![\"\"](\"/static/img/badges/misc.png\")
![\"\"](\"/static/img/badges/bage_buttom.png\")
📝 Description
![\"\"](\"/static/img/badges/l1a.png\")
80
![\"\"](\"/static/img/badges/r1.png\")
🥘 Ingredients
2 onions, 1 blade of mace, mushroom trimmings, a small bunch of parsley, 1 oz. of butter, flour, 1/2 pint of water, 1 pint of milk, salt, the juice of 1 lemon, 2 eggs.
👨🍳 Method
Put in a stewpan the milk, and 1/2 pint of water, with the onions, mace, mushrooms, parsley, and salt. Let these simmer gently for 20 minutes. In the mean time, rub on a plate 1 oz. of flour and butter; put it to the liquor, and stir it well till it boils up; then place it by the side of the fire, and continue stirring until it is perfectly smooth. Now strain it through a sieve into a basin, after which put it back in the stewpan, and add the lemon-juice. Beat up the yolks of the eggs with about 4 dessertspoonfuls of milk; strain this to the sauce, keep stirring it over the fire, but do not let it boil, lest it curdle.
📜 From Mrs Beeton's Book of Household Management (1861). Public domain.
⭐ Reader Reviews
Honest opinions from readers who have explored this book.
I tried this old-school cream sauce this week, and I was genuinely surprised by how easily the flavors melded together. I had my doubts about the blade of mace — it sounded exotic and intimidating — but it added a subtle, warm depth that didn't overwhelm the other ingredients. The lemon juice was a clever touch, brightening up the richness of the milk and butter. This recipe is perfect for the weeknight cook who wants to elevate their dinner without spending hours in the kitchen. It's a comforting, homey sauce that would pair beautifully with pasta or vegetables. I found that the key to success was keeping the heat low and steady, just as Mrs. Beeton instructed. The result was a smooth, velvety sauce that my family devoured. Next time, I'll try it with some chicken or fish — the possibilities are endless.
