Cream Sauce

Small hot milk-and-cream sauce seasoned with cayenne and nutmeg. Source : Alexander Filippini, The International Cook Book (1906), filippini-1906-0445. Adaptation documentaire ; illustration synthétique. Recette non cuisinée ni mesurée par cette campagne. Adaptations : Use food-safe clarified butter, milk and cream; maintain gentle boil while stirring to avoid scorching. Select cream fat content and record final yield before allocating to No. 444. The source qualified “half a light teaspoon” salt should not be silently rounded to a level half teaspoon. Limites : Cream fat level, flour density, sauce thickness/finished volume and exact light salt amount are unspecified. No physical trial claimed.