| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Sauce |
16 |
Servings |
INGREDIENTS
| 1/2 |
c |
Sugar |
| 1 |
tb |
Flour |
| 4 |
ts |
Dry Mustard |
| 2 |
c |
Cream |
| 2 |
|
Egg Yolks |
| 1/2 |
c |
Vinegar |
INSTRUCTIONS
Combine the sugar, flour and dry mustard in the top of a double boiler over
~NOT IN- boiling water. Mix the cream and the egg yolks. Gradually add to
the mustard mixture. Cook until thickened. Gradually stir in the vinegar.
Date: Sun, 23 Jun 1996 13:01:02 -0400
From: "Vernon E. Phipps Jr." <cook4u@vivanet.com>
MM-Recipes Digest V3 #174
From the MealMaster recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
A Message from our Provider:
“God loves everyone, but probably prefers \”fruits of the spirit\” over \”religious nuts!\””