Remove to a hot platter, whip three tablespoonfuls of rich cream, add to it two tablespoonfuls of melted butter, and pour a small portion over each tomato.
Sprinkle lightly with salt and lay in a well-greased bag together with a big tablespoonful of butter rolled in flour and a half cupful of rich cream.
If rich cream can be procured, it will be infinitely better--the custard is intended as a substitute, when cream cannot be had.
Sometimes they are set into a rich cream sauce on a platter, or in ramekins, and sprinkled with chopped truffles.
The butter may be omitted and a rich cream or egg cream sauce poured over the tips and around the omelet.
Bake in a slow oven until a rich creamcolor or golden brown all through.
Have ready plenty of yolk of egg beaten till very light; and to each egg allow a large tea-spoonful of rich cream, or of the best fresh butter.
When the sauce has simmered five minutes, add very gradually half a pint of rich cream, and let it come almost to a boil, stirring all the time.
Then pour in, at the last, a tea-cupful or more of the oyster liquor, with an equal quantity of rich cream.
When the sauce has simmered two or three minutes, add very gradually, half a pint of rich cream, and let it come almost to a boil, stirring all the time.
Then pour in, at the last, a tea-cupfull of more of the oyster liquor, with an equal quantity of rich cream.
When ready to serve put the sprouts in a vegetable dish and pour over them a pint of rich cream sauce.
Beat two egg yolks and four tablespoonfuls of rich cream together, add some of the soup to this, then mix all together, turn into the tureen, add the flowerettes and serve at once.
Lobster Sauce: Remove the meat from a fresh lobster, about one and one-half pounds; make a rich cream sauce, add the lobster and pour over Halibut.
Clay Calhoun Cut celery cabbage in inch lengths, boil until tender in salted water; drain and pour over a rich cream sauce.
Two tablespoonfuls of gelatine soaked in a little cold milk two hours, two coffeecupfuls of rich cream, one teacupful of milk.
Whip one quart of rich cream to a stiff froth and drain well on a nice sieve.
The soup should be about the thickness of rich cream.
Whip one cup of rich cream, sweeten and flavor and spread over the peaches.
The milk is simply allowed to stand in a warm place in the bottles just as it is bought, and when it reaches the consistency of a rich cream or is more like a jelly the same as is required for cheese, it is ready to drink.
Season half a pint of rich cream with a table-spoonful of sugar and one of wine, or a speck of vanilla, and whip it to a stiff froth.
One pint of white sauce, one pint of rich cream, salt, pepper.
Place the bowl in a basin of boiling water, and stir until about the thickness of rich cream.
Drain off half of the broth and add one pint of rich cream sauce.
Then pour in slowly, while stirring, one pint of rich cream, and allow to come to the boiling point.
If for six persons, thicken with the yolks of three eggs, add another half cup of rich cream, and season with Cayenne pepper and salt.
Then add the yolks of three eggs, one by one, and a half cup of rich cream, beating until very smooth.
A quarter of a pint of rich cream, with a tea-spoonful of flour rubbed smooth in it, is a great improvement.
The above list will hopefully provide you with a few useful examples demonstrating the appropriate usage of "rich cream" in a variety of sentences. We hope that you will now be able to make sentences using this group of words.
