Cream Sauce

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Appears in

The Settlement Cook Book

By Lizzie Black Kander

Published 1903

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  • 1 cup hot White Sauce
  • 2 yolks of eggs


Pour the White Sauce, gradually over the beaten yolks and cook slowly until thick, stirring constantly, or add a little cold water to the beaten yolks and stir slowly into the gravy. Two tablespoons of wine may be added to flavor it. Serve at once, hot, over cooked green peas, asparagus, fish, meat or poultry.

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