173 Cream Sauce

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Prepare a White Roux with 100 g ( oz) butter and 60 g (2 oz) flour; add 7 dl ( pt or 3 U.S. cups) White Bouillon, 1 dl ( fl oz or ½ U.S. cup) mushroom essence and 2 dl (7 fl oz or U.S. cup) cream. Bring to the boil, add a small onion, a bouquet of parsley and allow to simmer gently for 15 minutes.

Remove the onion and bouquet before serving.

This sauce is served with roast best end of veal.