Cream Sauce

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 (8)
Instructions (4)
  1. Put into a stewpan two raw yolks of eggs, three tablespoonsfuls of cream, two tablespoonsfuls of Veloute or Suprême sauce, one and a half ounces of good butter, a pinch of salt, a tiny dust of cayenne pepper, and eight drops of lemon juice.
  2. Stand the pan in a bain marie which has boiling water in it.
  3. Stir with a wooden spoon until the mixture is to the consistency of thick cream.
  4. Wring it through the tammy and use.
Original Text
Cream Sauce.—Put into a stewpan two raw yolks of eggs, three tablespoonsfuls of cream, two tablespoonsfuls of Veloute or Suprême sauce, one and a half ounces of good butter, a pinch of salt, a tiny dust of cayenne pepper, and eight drops of lemon juice, and stand the pan in a bain marie which has boiling water in it; stir with a wooden spoon until the mixture is to the consistency of thick cream, then wring it through the tammy and use. This sauce is very good when served with soles, chicken, sweetbread, &c.
Notes
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