Mustard Sauce PERIOD: Modern | SOURCE: Contemporary Recipe | CLASS: Not Authentic DESCRIPTION: A sauce of Dijon mustard & cream, served as accompaniment to meats and poultry
This makes a rather mild sauce. To increase the flavor add more of the mustards. Adapted from The Cooking of the British Isles by Adrian Bailey, 1969. |
A Boke of Gode CookeryModern Recipes for Beginners
Mustard Sauce © James L. Matterer
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