Cream-sougié
From A guide to modern cookery, 1909
Serves 4
Preparation for four people.
Presented as published in 1909. 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 A guide to modern cookery (1909) by A. Escoffier, page 408. The excerpt below is the record exactly as published.
Cream-sougié Preparation for Four People—Boil one-sixth pint of milk with one oz. of sugar; add a tablespoonful of flour diluted in a little cold milk; cook for two minutes, and finish, away from the fire, with a piece of butter the size of a walnut, and two egg-yolks with three whites
Cook this with the app: pantry check, scaling, and the assistant.