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White Sauce (for Poultry)
Mrs. A.B. Marshall's cookery book
·
A. B. Marshall
·
1894
Source
Mrs. A.B. Marshall's cookery book
Status
success
· extracted 12 days ago
Not a recipe
No
Ingredients (3)
Half a pint of
cream
↝ Cream, whipped [Cream cheese, sour cream, whipped cream]
half a pint of
Bechamel
one pint of
liquid aspic
Instructions (3)
reduce a quarter part
keep skimmed while boiling
tammy and use when cold
Original Text
White Sauce (for Poultry).—Half a pint of cream, half a pint of Bechamel, one pint of liquid aspic, reduce a quarter part, keep skimmed while boiling, tammy and use when cold.
Notes
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