Cream Sauce
From 366 menus and 1200 recipes of the Baron Brisse in French and English, 1884
Presented as published in 1884. 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 366 menus and 1200 recipes of the Baron Brisse in French and English (1884) by Brisse, L©♭on baron, page 59. The excerpt below is the record exactly as published.
Cream sauce. Melt half a pound of butter, add a little flour, salt, pepper, and a pinch of grated nutmeg ; stir until quite thick, add a pint of cream and a little chopped parsley
Cook this with the app: pantry check, scaling, and the assistant.