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Cream Sauce for General Use

Name: Cream Sauce for General Use
Ingredients: 1 Tablespoon Butter — Butter; source unit: tablespoon; 1.5 Tablespoon Flour — Flour; source unit: tablespoon; 118 Millilitre Pasteurized milk — 118 mL commercially pasteurized milk, heated before adding.; 59 Millilitre Cream — 59 mL commercially pasteurized cream; fat percentage unspecified.; 0.5 Teaspoon Salt — Salt, estimated two saltspoons; source unit: teaspoon; 0.125 Teaspoon Cayenne pepper — Cayenne, estimated half saltspoon; source unit: teaspoon; 0.125 Teaspoon Nutmeg — Ground nutmeg, estimated half saltspoon; source unit: teaspoon

Quick butter-flour milk-and-cream sauce. Source : Alexander Filippini, The International Cook Book (1906), filippini-1906-0736. Adaptation documentaire ; illustration synthétique. Recette non cuisinée ni mesurée par cette campagne. Adaptations : Use as a warm sauce component, including inferred No.735 service; do not add a plated main-course yield. Limites : Finished sauce volume, evaporation, thickness, dairy fat percentages and application quantity are unmeasured.

Type: Sauce

By Alexander Filippini · Posted Sep 29, 2026

Method

Steps

Step 1
Heat ONE tablespoon melted butter in a small saucepan, add ONE AND A HALF tablespoons flour and stir briskly. Pour in 118 mL hot pasteurized milk and 59 mL pasteurized cream. Add HALF teaspoon salt, EIGHTH teaspoon cayenne and EIGHTH teaspoon ground nutmeg, the existing saltspoon estimates. Whisk sharply ONE minute, boil TWO minutes and use warm as directed. Finished quantity is unmeasured.

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