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 64. The excerpt below is the record exactly as published.
cream sauce. Warm some cream sauce, add your sliced hard-boiled eggs, and serve. Cream sauce. Mix a little flour into half a pound of butter, season with pepper and a pinch of grated nutmeg, stir over the fire until thick, add a pint of cream and some chopped parsley
Cook this with the app: pantry check, scaling, and the assistant.