Cream Sauce
From Cookery, 1897
Excellent with potatoes, fish, etc.
Presented as published in 1897. 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 Cookery (1897) by Marguerite Ninet, page 12. The excerpt below is the record exactly as published.
Cream Sauce. — Put into a saucepan about three ounces of butter, one tablespoonful of flour, a heaped dessertspoonful of chopped parsley, chives and chervil, a pinch of salt, one of black pepper, some grated nutmeg, and a small tumblerful of cream or good fresh milk
Cook this with the app: pantry check, scaling, and the assistant.