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Thick Cream Sauce for Croquettes and Patties

Name: Thick Cream Sauce for Croquettes and Patties
Yield: 4 servings
Ingredients: one pint hot cream; two even tablespoonfuls butter; four heaping tablespoonfuls flour; one-half teaspoonful salt; one-half saltspoonful white pepper; one-half teaspoonful celery salt; a few grains of cayenne

From The complete cook book, 1900

Serves 4

For croquettes, add a beaten egg before serving.

Presented as published in 1900. 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 The complete cook book (1900) by Rees, Jennie Day Mrs., page 85. The excerpt below is the record exactly as published.

THICK CREAM SAUCE FOR CROQUETTES AND PATTIES. One pint hot cream, two even tablespoonfuls butter, four heaping tablespoonfuls flour, or two heaping table- spoonfuls cornstarch, one-half teaspoonful salt, one- half saltspoonful white pepper, one-half teaspoonful celery salt, a few grains of cayenne

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