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By Eliza Acton

Published 1845

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  • Strong pale Veal gravy (flavoured with mushrooms or not), 1 pint: reduced half.
  • rich cream, 1


This is a fine French white sauce, now very much served at good English tables. It may be made in various ways, and more or less expensively; but it should always be thick, smooth, and rich, though delicate in flavour. The most ready mode of preparing it is to take an equal portion of very strong, pale veal gravy, and of good cream (a