Cream Sauce

Ingredients

• two quarts of boiling milk and cream mixed
• an onion
• three cloves
• four ounces of table butter
• a pinch of Cayenne
• a little nutmeg

Method

1. 1

   Prepare a roux of flour and butter as for Veloute Sauce.

2. 2

   When cooled, add boiling milk and cream, stirring well for a smooth sauce.

3. 3

   Add onion with cloves, boil for twenty minutes, then add butter, season with salt, Cayenne, and nutmeg, and strain through a fine sieve.

Nutrition per serving

As published

This recipe was extracted from Louis' every woman's cook book (1910) by Louis Muckensturm, page 30. The excerpt below is the record exactly as published.

CREAM SAUCE ^ Prepare a " roux " of flour and butter, as for Veloute Sauce. When the " roux " is cooled off, add two quarts of boiling milk and cream mixed, and stir well to obtain a smooth sauce. Add an onion with three cloves, let boil for twenty minutes, then add four ounces of table butter, season with salt, Cayenne, and a little nutmeg, and strain through a fine sieve. This sauce should be boiled slowly, as it clings easily to the bottom of the saucepan, and is apt to get a burned taste. BECHAMEL SAUCE ^ Put one pint of Veloute Sauce and one pint of cream sauce in a saucepan with one-half of cream. Boil for fifteen minutes, stirring frequently. Add two table- spoonfuls of essence of mushroom and two ounces of butter, and remove from the fire. This is a very rich sauce and may be served with boiled fowl, turkey, fish, or vegetables, such as celery, artichokes, etc. BEARNAISE SAUCE ^5 Chop very fine four small shallot onions, put them in a saucepan with four tablespoonfuls of tarragon vinegar and boil until the liquid is nearly reduced, then add the yolks of three eggs. Have half a pound of butter melted, add a small quantity of it to the eggs and onions, stir it with a wire whisk until it thickens, and then gradually add the rest of the butter, stirring it continually. When thick 55 LOUIS' EVERY WOMAN'S COOK BOOK When Served. Guests. Remarks. CARDINAL SAUCE WITH LOBSTER *& Cut the claws of a cooked lobster in small dice, saute them slightly in butter, add some sherry wine and a pint of Veloute Sauce. Cook for a few minutes. Mix the yolks of two eggs with some cream, and stir into the sauce, also two ounces of butter and a tablespoonful of chopped lobster coral. CAPER SAUCE <Z£ Cream two ounces of butter, add one and one-half ounces of flour and one-half a pint of water, stir on the fire till it comes to a boil. Work in two ounces of butter in small quantities, season, add the juice of one-half a lemon, and, lastly, two tablespoonfuls of capers. EGG SAUCE Melt two ounces of butter, add two tablespoonfuls of flour, then a pint of boiling water or light white stock. Cook for ten minutes, then add two hard boiled eggs cut in small pieces, one teaspoonful of chopped parsley, two ounces of butter, salt, pepper, and nutmeg. 56 LOUIS' EVERY WOMAN'S COOK BOOK and smooth, add the juice of a lemon, one tablespoonful of finely chopped tarragon leaves, parsley, and a pinch of Cayenne

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