| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Sauces &, Gravies |
1 |
Servings |
INGREDIENTS
| 2 |
tb |
Dry mustard |
| 1 |
ts |
Flour |
| 1 |
c |
Light cream |
| 1 |
|
Egg yolk |
| 1 |
ts |
Sugar |
| 1/2 |
c |
Vinegar heated |
|
|
Salt to taste |
INSTRUCTIONS
Blend the dry mustard, flour and 1/4 cup of the cream. Put the remaining
3/4 cup cream in a heavy-bottomed pan. Heat, then stir in the mustard
mixture. Beat the egg yolk in a small bowl. Beating 2 tablespoons of the
hot mustard mixture, then stir the yolk sauce mixture into the saucepan.
Add the sugar and cook stirring constantly until thickened. Stir in the
heated vinegar and salt.
Recipe by: Fannie Farmer CookBook 1942 Posted to TNT - Prodigy's Recipe
Exchange Newsletter by LVFG53A@prodigy.com (MRS IRA M DENNIS) on 3 Au, g
1997
A Message from our Provider:
“We would worry less if we praised more. Thanksgiving is the enemy of discontent and dissatisfaction. #Harry Ironside”