CookEat Recipe

Fleurette Sauce

Name: Fleurette Sauce
Ingredients: 2 Tablespoon Butter — TWO tablespoons MELTED butter measured by volume for roux.; 1.5 Tablespoon Flour — Sifted flour for Fleurette roux; source unit: tablespoon; 120 Millilitre Milk — Hot milk for Fleurette, about one gill; source unit: millilitre; 0.5 Teaspoon Salt — Salt for Fleurette, estimated two saltspoons; source unit: teaspoon; 0.25 Teaspoon Cayenne pepper — Cayenne for Fleurette, estimated one saltspoon; source unit: teaspoon; 0.125 Teaspoon Nutmeg — Grated nutmeg for Fleurette, estimated half saltspoon; source unit: teaspoon; 1 Teaspoon Parsley — Chopped parsley for Fleurette; source unit: teaspoon; 1 Teaspoon Chive — Chopped chives for Fleurette; source unit: teaspoon; 14 Gramme Butter — Finishing butter for Fleurette, about 1/2 oz; source unit: gramme; 7 Drop Lemon juice — Drops lemon juice for Fleurette; 60 Millilitre Unsalted Atlantic cod stock — 60 mL plain commercially prepared ready-to-heat UNSALTED ATLANTIC COD stock; heat before adding, no 319 fish preparation.

A light butter-milk fish-stock sauce finished with parsley, chives and lemon. Source : Alexander Filippini, The International Cook Book (1906), filippini-1906-0320. Adaptation documentaire ; illustration synthétique. Recette non cuisinée ni mesurée par cette campagne. Adaptations : Use the selected commercially prepared plain unsalted Atlantic-cod stock for this standalone sauce. The paired No.319 fish is not prepared here. Heat thoroughly to the documented 74°C operating target and use promptly; no storage process or sauce yield is established. Limites : The alternate stock composition, actual product qualification, sauce viscosity and yield remain unmeasured. Initial melted butter is two tablespoons by volume, not an invented gram dose; seven drops have no fixed millilitre equivalent.

Type: Sauce

By Alexander Filippini · Posted Sep 29, 2026

Ingredients

Approximate equivalents. US customary measures.

2 Tablespoon ButterTWO tablespoons MELTED butter measured by volume for roux.
1.5 Tablespoon FlourSifted flour for Fleurette roux; source unit: tablespoon
120 Millilitre MilkHot milk for Fleurette, about one gill; source unit: millilitre
0.5 Teaspoon SaltSalt for Fleurette, estimated two saltspoons; source unit: teaspoon
0.25 Teaspoon Cayenne pepperCayenne for Fleurette, estimated one saltspoon; source unit: teaspoon
0.125 Teaspoon NutmegGrated nutmeg for Fleurette, estimated half saltspoon; source unit: teaspoon
1 Teaspoon ParsleyChopped parsley for Fleurette; source unit: teaspoon
1 Teaspoon ChiveChopped chives for Fleurette; source unit: teaspoon
14 Gramme approximately one half ouncesButterFinishing butter for Fleurette, about 1/2 oz; source unit: gramme
7 Drop Lemon juiceDrops lemon juice for Fleurette
60 Millilitre approximately one quarter US cupsUnsalted Atlantic cod stock60 mL plain commercially prepared ready-to-heat UNSALTED ATLANTIC COD stock; heat before adding, no 319 fish preparation.

Method

Steps

Step 1
Heat TWO tablespoons melted butter in a saucepan. Add one and a half tablespoons sifted flour and stir with a wooden spoon ONE minute.
Step 2
Add 120 mL HOT milk and 60 mL HOT plain unsalted Atlantic-cod stock. Whisk FIVE minutes, season with the estimated salt, cayenne and nutmeg, mix and BOIL FIVE minutes.
Step 3
Add ONE teaspoon each freshly washed FINELY chopped parsley and chives. Mix, add the separate 14 g finishing butter in VERY SMALL pieces and SEVEN drops fresh lemon juice; mix until the butter melts. Heat to the documented 74°C operating target and use promptly.

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