A Treatise on the Culinary Art — Charles Ranhofer of Delmonico’s — 1894
No. 454
Cream Sauce
Sauce a la Creme
❦
Put into a small saucepan, one pint of bechamel (No. 409), reduce it with two gills of cream; when ready, incorporate into it a quarter of a pound of fresh butter; season with salt and a dash of cayenne pepper.