Sauce a la Creme

Ingredients

• rather more than a pint of bechamel
• a gill of rich white stock
• a slice of ham
• a handful of mushroom stems
• 3oz. or 4oz. of butter

Method

1. 1

   Reduce bechamel with stock, ham, and mushroom stems.

2. 2

   Gradually add butter until dissolved for a smooth sauce.

As published

This recipe was extracted from The "Queen" cookery books: Entrees (1901) by S. Beaty-Pownall, page 95. The excerpt below is the record exactly as published.

a slice of lean smoked ham as well as the herbs, &c., and the whole, when tammied, is mixed with minced parsley, and mush- rooms (if liked), a squeeze of lemon juice and a spoonful or so of cream. The difference between this and poulette is its superior delicacy and the snowy white tint which differentiates it from the more substantial and cream coloured poulette. Sauce a la creme is another variant of bechamel, mtide by reducing about a fourth part rather more ibar. a pint of bechamel, with a gill of rich white SAUCES. 197 stock, a bouquet, a slice of liam, and a handful of mushroom stems and peelings, then tammying it, and adding into it very gradually 3oz. or 4oz. of butter

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