181 | Cream Sauce.
—Take half a pint of béchamel sauce (No. 154); add half an ounce of butter, and beat them together carefully, adding half a cupful of sweet cream. Then serve.
The Delmonico Cook Book
582 of 1887 · Contents · Download EPUB
582 of 1887 · Contents · Download EPUB
—Take half a pint of béchamel sauce (No. 154); add half an ounce of butter, and beat them together carefully, adding half a cupful of sweet cream. Then serve.