Chapter XI · Hors-d’Œuvres · No. 299a
299a—Mustard Sauce with Cream
Put three tablespoonfuls of mustard in a bowl with a little salt, pepper, and a few drops of lemon-juice. Mix the whole and add, little by little, the necessary quantity of very fresh cream.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 299a, p. 142. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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