Cream Sauce for Fish or White Dishes
397. INGREDIENTS.—1/3 pint of cream, 2 oz. of butter, 1 teaspoonful of flour, salt and cayenne to taste; when liked, a small quantity of pounded mace or lemon-juice.
Mode.—Put the butter in a very clean saucepan, dredge in the flour, and keep shaking round till the butter is melted. Add the seasoning and cream, and stir the whole till it boils; let it just simmer for 5 minutes, when add either pounded mace or lemon-juice to taste, to give it a flavour.
Time.—5 minutes to simmer. Average cost for this quantity, 7d.
This sauce may be flavoured with very finely-shredded shalot.