Thick Cream Sauce

Ingredients

• 1 pint hot cream
• 3/4 teaspoonful salt
• 2 even tablespoonfuls butter
• saltspoonful white pepper
• 4 heaping tablespoonfuls flour
• 3/4 teaspoonful celery salt
• 2 heaping tablespoonfuls cornstarch
• A few grains of cayenne

Method

1. 1

   Scald the cream.

2. 2

   Melt the butter in a granite saucepan.

3. 3

   When bubbling, add the dry cornstarch.

4. 4

   Stir till well mixed.

5. 5

   Add one third of the cream, and stir as it boils and thickens.

6. 6

   Add more cream, and boil again.

7. 7

   When perfectly smooth, add the remainder of the cream.

8. 8

   The sauce should be very thick, almost like a drop batter.

9. 9

   Add the seasoning, and mix it while hot with the meat or fish.

As published

This recipe was extracted from Mrs. Lincoln's Boston cook book (1884) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 164. The excerpt below is the record exactly as published.

Thick Cream Sauce (for Croquettes and Patties). 1 pint hot cream. 3^ teaspoonful salt. 2 even tablespoonfuls butter. saltspoonful white pepper. 4 heaping tablespoonfuls flour, or 3^ teaspoonful celery salt. 2 heaping tablesp. cornstarch. A few grains of cayenne

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