Sauce Supreme
James Beard's Fowl and Game Cookery, 1979
20 minutes — 2 cups | Print RecipeEmail Recipe | ||||||||||
Ingredients
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InstructionsCombine eggs with heavy cream. Stir in a little the béchamel sauce to warm the eggs, and then stir this mixture back into the sauce. Simmer over low heat, but do not allow to boil. |
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