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Definition of Cream sauce
1. Noun. White sauce made with cream.
Lexicographical Neighbors of Cream Sauce
Literary usage of Cream sauce
Below you will find example usage of this term as found in modern and/or classical literature:
1. The Home Cook Book: A Collection of Practical Receipts by Expert Cooks (1905)
"... Sauce—Sauce of Fruit Juice—Lemon Sauce —Liquid Sauce—Maple Sucar and Cream
Sauce—Molasses Sauce—Sour cream sauces—Vanilla Sauce—Whipped cream sauce WE ..."
2. Modern Cookery, in All Its Branches: Reduced to a System of Easy Practice by Eliza Acton (1858)
"Coral of lobster, pounded; cream-sauce, or sauce tournee (thickened pale veal
gravy), £ to j pint; lemon-juice, 1 tablespoonful; salt, cayenne, ani mace, ..."
3. Good Things to Eat, as Suggested by Rufus: A Collection of Practical Recipes by Rufus Estes (1911)
"... FISH BOILED CODFISH, WITH cream sauce—Take out the inside of a cod by the
white skin of the belly, taking care to remove all blood. ..."
4. Pan-Pacific Cook Book: Savory Bits from the World's Fare by Linie Loyall McLaren (1915)
"cream sauce Melt a tablespoon each of butter and flour and cook, ... (BROWN SAUCE)
Make like cream sauce, only browning the butter and flour well and using ..."
5. The Steward's Handbook and Guide to Party Catering by Jessup Whitehead (1903)
"SHRIMP SAUCE—(/) cream sauce with cut shrimps, ... Si.i'HEME-cream sauce made of
chicken broth, butter, flour, essence, of mushrooms and boiled cream. ..."
6. The Home Cook Book: A Collection of Practical Receipts by Expert Cooks (1905)
"... Sauce—Sauce of Fruit Juice—Lemon Sauce —Liquid Sauce—Maple Sucar and Cream
Sauce—Molasses Sauce—Sour cream sauces—Vanilla Sauce—Whipped cream sauce WE ..."
7. Modern Cookery, in All Its Branches: Reduced to a System of Easy Practice by Eliza Acton (1858)
"Coral of lobster, pounded; cream-sauce, or sauce tournee (thickened pale veal
gravy), £ to j pint; lemon-juice, 1 tablespoonful; salt, cayenne, ani mace, ..."
8. Good Things to Eat, as Suggested by Rufus: A Collection of Practical Recipes by Rufus Estes (1911)
"... FISH BOILED CODFISH, WITH cream sauce—Take out the inside of a cod by the
white skin of the belly, taking care to remove all blood. ..."
9. Pan-Pacific Cook Book: Savory Bits from the World's Fare by Linie Loyall McLaren (1915)
"cream sauce Melt a tablespoon each of butter and flour and cook, ... (BROWN SAUCE)
Make like cream sauce, only browning the butter and flour well and using ..."
10. The Steward's Handbook and Guide to Party Catering by Jessup Whitehead (1903)
"SHRIMP SAUCE—(/) cream sauce with cut shrimps, ... Si.i'HEME-cream sauce made of
chicken broth, butter, flour, essence, of mushrooms and boiled cream. ..."
Other Resources:
