Devilled Dishes

Ingredients

• 2 tablespoons Butter
• 4 tablespoons All-purpose flour
• 1/2 teaspoon Salt
• 2 cups Heavy cream (or milk and butter)
• 1/2 teaspoon Black pepper
• 1 pint Fish, meat, or other protein (oysters, shrimps, lobsters, sweetbreads, chicken, veal, fish, mushrooms, asparagus tips, peas, etc.)
• 2 tablespoons Chopped mushrooms
• 1 teaspoon Chopped fresh parsley
• 1 teaspoon Onion juice
• 1 tablespoon Lemon juice
• 1/4 teaspoon Cayenne pepper (Quantity estimated (not specified in original recipe))
• 1 teaspoon Mustard (Quantity estimated (not specified in original recipe))
• 1 tablespoon Worcestershire sauce or other sauce (Quantity estimated (not specified in original recipe))

Instructions

1. 1Melt the butter in a saucepan over medium heat. Whisk in the flour and cook for 1-2 minutes, stirring constantly, until a smooth paste forms (roux). Gradually whisk in the cream (or milk and butter), ensuring there are no lumps. Bring to a simmer, then reduce heat and cook for 5 minutes, stirring occasionally, until the sauce thickens.
2. 2Stir in the salt, pepper, fish, meat, or other protein, chopped mushrooms, chopped parsley, onion juice, and lemon juice into the sauce. If using oysters, parboil them previously and drain, and, if large, cut in pieces. Fish should be flaked when hot, and meats cut into dice when cold.
3. 3Season the creamed mixture highly with cayenne pepper, mustard, and Worcestershire sauce (or other sauce). Serve hot.