Cream Sauce from Mrs A.B. Marshall's Cookery Book by Agnes B. Marshall
Put into a stewpan two raw yolks of eggs, three tablespoonfuls of cream, two tablespoonfuls of Veloute or Suprème sauce, one and a half ounces of good butter, a pinch of salt, a tiny dust of...
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Cooking tools:
- Saucepan
- Measuring spoon
Ingredients
- raw yolks of eggs
- cream
- veloute
- suprème sauce
- water
- chicken
- sweetbread
- butter
- salt
- cayenne pepper
- lemon juice
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