Cream Sauce

Ingredients

• 2 ounces butter
• 2 tablespoonfuls fine-cut raw ham
• 2 tablespoonfuls fine-cut white onion
• Vs cupful fine-cut canned mushrooms
• 1 heaping tablespoonful flour
• Vt pint chicken broth
• Y^ pint cream
• Ys tablespoonful butter

Method

1. 1

   Place a small saucepan with 2 ounces butter and 2 tablespoonfuls fine-cut raw ham over the fire; add 2 tablespoonfuls fine-cut white onion, 0.5 cup fine-cut canned mushrooms, and a small bouquet; cook 5 minutes; then add 1 heaping tablespoonful flour; stir 2 minutes without browning; add 0.5 pint chicken broth, 0.5 pint cream, cook 10 minutes; strain into a clean saucepan; return the saucepan to the fire; add 1 tablespoonful butter in small portions; season with a little salt and nutmeg; stir until it begins to boil; then remove, and serve.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 68. The excerpt below is the record exactly as published.

Cream Sauce* — Place a small saucepan with 2 ounces butter and 2 tablespoonf uls fine-cut raw ham over the fire ; add 2 tables spoonfuls fine-cut white otuou^ Vs cupful fine-cut canned mush- 100 SAUCES. rooms, and a small bouquet; cook 5 minutes ; then add 1 heaping tablespoonful flour ; stir 2 minutes without browning ; add Vt pint chicken broth, Y^ pint cream, cook 10 minutes ; strain into a clean saucepan; return the saucepan to the fire; add Ys tablespoonful butter

Cook this with the app: pantry check, scaling, and the assistant.