LEMON WHITE SAUCE, FOR FOWLS, FRICASSEES, &c

Ingredients

• 3/4 pint cream
• the rind and juice of 1 lemon
• 1/2 teaspoonful whole white pepper
• 1 sprig lemon thyme
• 3 oz butter
• 1 dessertspoonful flour
• 1 teacupful white stock
• salt to taste

Instructions

1. Put the cream into a very clean saucepan (a lined one is best), with the lemon-peel, pepper, and thyme, and let these infuse for 1/2 hour, when simmer gently for a few minutes, or until there is a nice flavour of lemon.
2. Strain it, and add a thickening of butter and flour in the above proportions;
3. stir this well in, and put in the lemon-juice at the moment of serving;
4. mix the stock with the cream, and add a little salt.
5. This sauce should not boil after the cream and stock are mixed together.