No. 33.—Cream Sauce

Preparation info

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La Cuisine Creole

La Cuisine Creole

By Lafcadio Hearn

Published 1885

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Put a quarter of a pound of butter in a stew-pan, with a small tablespoonful of wheat flour, a teaspoonful of chopped parsley, and the same of young onions, or eschalots, chopped fine; add a saltspoonful of salt, and the same of pepper, and a grated nutmeg. Mix these well together, then add a glass of cream, or rich milk, set it over the fire, and stir it with a silver spoon until it is ready to boil; if it is too thick, add more milk. This sauce should be stirred for fifteen minutes. Extract of celery improves it. Serve with boiled rabbits, meat or poultry.