Sauce Tournée is a traditional British recipe, based on Mrs Beeton's recipe of 1861, for a classic sauce made from a white stock base thickened with a butter and flour paste that's flavoured with herbs, mushrooms and shallots. The full recipe is presented here and I hope you enjoy this classic British version of: Sauce Tournée.
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This is a traditional British recipe redacted from the redoubtable Mrs Beeton's 1861 volume Mrs Beeton's Book of Household Management, the classic Victorian cookbook.
Original Recipe
SAUCE TOURNEE.
517. INGREDIENTS.—1 pint of white stock (No. 107), thickening of flour and butter, or white roux (No. 526), a faggot of savoury herbs, including parsley, 6 chopped mushrooms, 6 green onions.
Mode.—Put the stock into a stewpan with the herbs, onions, and mushrooms, and let it simmer very gently for about 1/2 hour; stir in sufficient thickening to make it of a proper consistency; let it boil for a few minutes, then skim off all the fat, strain and serve. This sauce, with the addition of a little cream, is now frequently called velouté.
Time.—1/2 hour. Average cost, for this quantity, 6d.
Note.—If poultry trimmings are at hand, the stock should be made of these; and the above sauce should not be made too thick, as it does not then admit of the fat being nicely removed.
Modern Redaction
Ingredients:
600ml white stock
1 tbsp butter mixed to a smooth paste with 1 tbsp plain flour (or white roux)
1 bunch of savoury herbs, tied together (must include parsley)
6 mushrooms, chopped
6 shallots
Method:
Combine the stock, herbs, onions and mushrooms in a pan. Bring to a simmer and cook gently for about 30 minutes. Now whisk in enough of the thickening to bring the mixture together as a sauce.
Bring to a boil and cook for a few minutes. Skim the surface, strain and serve immediately.
