Piquant Cream Sauce
From Home cookery, 1898
Presented as published in 1898. 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 Home cookery (1898) by North Midland School of Cookery, page 9. The excerpt below is the record exactly as published.
piquant cream sauce to moisten it, pile it on the tomatoes, and serve round a small dressed salad. Garnish with aspic jelly if convenient. Piquant Cream Sauce. Cream ... ... | pint. Salt a pinch. Castor sugar a pinch. English made mustard ... | teaspoonful. French ,, ,, ... 1 Chili vinegar to taste. French ,, ... to taste.
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