Hygienic Cream Sauce
A simple cream sauce, suitable for children, as described in the Royal Baker Pastry Cook.
Ingredients
- 1/2 pint Milk
- 1/2 pint Heavy Cream
- 1 each Egg Yolk
- 1 tablespoonful Buckwheat Flour
- 1 tablespoonful Milk
- 1 pinch Salt
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Instructions
- 1In a thick, well-lined saucepan, bring the milk and cream to a boil.
- 2Dissolve the buckwheat flour in a little milk. Add this mixture to the boiling milk and cream, stirring rapidly to prevent lumping. Allow to boil for 5 minutes.
- 3Remove from the heat. Beat in the egg yolk, diluted with a tablespoonful of milk.
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