CookEat Recipe
Vert-Pré Sauce
A strained pale-green herb butter whisked into a hot milk-and-flour sauce. Source : Alexander Filippini, The International Cook Book (1906), filippini-1906-0184. Adaptation documentaire ; illustration synthétique. Recette non cuisinée ni mesurée par cette campagne. Adaptations : Refrigerate the green butter between preparation and sauce assembly rather than leaving it in an unspecified cool place. Use cleaned fresh herbs and food-safe cheesecloth or equivalent fine straining material. Keep the source's two separate butter additions and both strainings; do not add fish liquor within this base recipe. No. 183 adds two tablespoons cooked fish liquor to the finished sauce for its specific dish. Limites : Herb branch sizes, quantity retained through the first sieve, thickness after milk/flour heating, amount lost through cheesecloth, finished sauce volume, final hue and service count are unmeasured. No sauce was prepared, strained, measured or tasted.
Method
Steps
Step 1
Pound the peeled shallot, three fresh parsley branches, two chervil branches, four chive branches and half a garlic clove to a fine paste. Add approximately 28 g butter and pound until evenly green. Press through a fine sieve and refrigerate the retained green butter until required.
Step 2
Melt the separate approximately 14 g butter in a saucepan, add one tablespoon flour and heat while stirring. Pour in approximately 120 mL hot milk and whisk until smooth, with no lumps. Season with the provisionally measured salt and cayenne.
Step 3
Remove the pan from heat. Add the strained green butter in small additions while whisking constantly. Return to heat and whisk for the printed two minutes, then strain through clean cheesecloth into a sauce bowl and serve. For No. 183 only, add two tablespoons cooked fish liquor after this base sauce is ready.
Cooked it? Rate it.
Cooked 0 times