Chapter XX · Entremets (Sweets) · No. 2406
Built upon: No. 2397Crème Anglaise
2406—English Sauce
See the Custard recipe (No. 2397, Crème Anglaise).
Escoffier, A. (1907). A Guide to Modern Cookery, No. 2406, p. 713. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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