White Sauce
1 gill veal or chicken stock
1 gill cream
Juice of half a lemon
Juice of half a Seville orange
Mix all together. Heat gently, stirring continually. Season.
Hot Sauces for Game, etc.
| PAGE | |
|---|---|
| Cream Sauce | 132 |
| Game Sauce | 132 |
| German Sauce | 133 |
| Madeira Sauce | 133 |
| Orange Sauce | 134 |
| Sauce Poivrade | 134 |
| Sour Cream Sauce | 135 |
Cream Sauce
The gravy from two roasted birds
1 gill cream
Stir the cream into gravy of the birds with which it is to be served. Season. Add a few drops of lemon.