Cream Sauce
From Soyer's standard cookery, 1912
Serves 2
Serve with boiled fish, poultry, eggs, and various vegetables.
Presented as published in 1912. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 36. The excerpt below is the record exactly as published.
Cream Sauce. Boil one pint of Bechamel Sauce, and add one gill of cream to it. Reduce on an open fire until the sauce has become very thick; then pass through a sieve. Bring to its normal degree of consistency by gradually adding, away from the fire, one- quarter pint of very fresh cream and a few drops of lemon- juic
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