Sauce Milanaise, also called Crème au fromage

The "Queen" cookery books. No. 4. Entree · S. Beaty-Pownall · 1904

Source: The "Queen" cookery books. No. 4. Entree
Status: success · extracted 4 days ago
Not a recipe: No

Ingredients (6)

two tablespoonfuls of freshly grated Parmesan cheese ↝ Cheese, parmesan, grated [Dairy and Egg Products]
a good dust of coralline or cayenne pepper ↝ Peppers, raw, NFS [Other vegetables and combinations]
a gill of new milk or cream ↝ Soup, clam chowder, new england, canned, prepared with equal volume low fat (2%) milk [Soups, Sauces, and Gravies]
half a pint of creamy béchamel

for cutlets

brown or espagnole sauce instead of the béchamel
a spoonful of made or

Instructions (3)

add two tablespoonfuls of freshly grated Parmesan cheese, a good dust of coralline or cayenne pepper, and a gill of new milk or cream to half a pint of creamy béchamel
stir it over the fire till the cheese is melted and well blended with the rest of the ingredients

for cutlets

make in precisely the same way, only using brown or espagnole sauce instead of the béchamel, and stirring in a spoonful of made or

Original Text · last edited 4 days ago

Sauce Milanaise, also called Crème au fromage, is made by adding two tablespoonfuls of freshly grated Parmesan cheese, a good dust of coralline or cayenne pepper, and a gill of new milk or cream to half a pint of creamy béchamel, and stirring it over the fire till the cheese is melted and well blended with the rest of the ingredients. A very nice sauce for cutlets, etc., may be made in precisely the same way, only using brown or espagnole sauce instead of the béchamel, and stirring in a spoonful of made or

Notes

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