Cream Sauce
From The table, 1889
Serves 1
Presented as published in 1889. 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 The table (1889) by Alexander Filippini, page 115. The excerpt below is the record exactly as published.
Cream Sauce. — Take half a pint of bechamel sauce (No. 154) ; add half an ounce of butter, and beat them together carefully, adding half a cupful of sweet cream
Cook this with the app: pantry check, scaling, and the assistant.