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Paprika Cream Sauce
Paprika Cream Sauce Source : Alexander Filippini, The International Cook Book (1906), filippini-1906-2451. Adaptation documentaire ; illustration synthétique. Recette non cuisinée ni mesurée par cette campagne. Adaptations : Printed times are historical guides; record selected safe product, temperature and actual yield. Limites : Actual ingredient weights where unprinted, temperature measurements, finished texture, losses, yield and portions remain unmeasured; preserve the listed controls and historical quantities.
Method
Steps
Step 1
Heat ONE OUNCE butter and stir in ONE OUNCE flour for ONE MINUTE. Add HALF GILL milk and THREE-QUARTERS GILL cream, HALF teaspoon salt, a LIGHT HALF teaspoon paprika and HALF saltspoon grated nutmeg. Whisk sharply until boiling, then boil TWO MINUTES longer. Remove and use the actual finished sauce as required.
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