From:
The Thorough Good Cook
Sauces: 10. Blanche
Put into a
saucepan a dessertspoonful of good
flour and four
ounces of
butter. Mix these two
ingredients carefully without heating them. Season with
pepper and
salt, and add a
pint of hot or cold
water. Put the sauce-pan on the fire, taking care to
stir all the time. Let it boil for two minutes, then remove it. Mix with it the
juice of one
lemon and to little fresh butter. Stir till the butter is melted. If the
sauce is too
thick - which happens when it is a
success - pour in water till it is of the right
consistence, and keep it hot without letting it
boil.