Recipes > Sauces & Spreads > Princesse Sauce

Princesse Sauce


Make a cream-sauce with one pint of cream and set it on a moderate fire; immediately turn into it, stirring the while, about half a pint of reduced, good meat gravy; when thoroughly mixed, add two or three ounces of butter, stir for a couple of minutes longer, strain and use immediately.

It is a very rich sauce, used with boiled fish and roasted or baked meat.


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Hand-Book of Practical Cookery (1884).

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