cream sauce

Cream sauce is a little heavy for a weeknight meal, but creamy sauce is totally acceptable.

Mix well and put it into a stewpan with three-quarters of a pint of white cream sauce.

Any of the ladies who have seen cream sauce made will understand the making of the cream soup.

To-day I shall make a little cream sauce, and heat the fish in it.

Cream soups are made with a cream sauce foundation to which is added strained pulp of vegetables or fish.

Besides being pleasing to the taste, it is comparatively high in food value, because its basis is cream sauce.