Beurre Mousseux

Preparation info

    • Difficulty

      Easy

Appears in

Hows and Whys of French Cooking

Hows and Whys of French Cooking

By Alma Lach

Published 1974

  • About

Method

Make Sauce au Beurre. Cool, then refrigerate until very cold.

When ready to serve stir in 1 cup very stiff whipped cream. Spo