Creamy Sauce I

Preparation info

  • Difficulty


Appears in

The Boston Cooking-School Cook Book

By Fannie Merritt Farmer

Published 1896

  • About


  • ¼ cup butter.
  • ½ cup powdered sugar.
  • 2 tablespoons milk.
  • 2 tablespoons wine.


Cream the butter, add sugar gradually, and milk and wine drop by drop. If liquids are added too fast the sauce will have a curdled appearance; it should be of soft, smooth consistency.