Add to it some melted butter, and some thick cream or rich milk.
Put them in a sauce-pan or skillet, with a lump of fresh butter the size of an egg, and sufficient cream or rich milk to cover them.
When it boils, add a quart of rich milk-and as soon as it boils again, take out the herbs, and put in the oysters just before you send it to table.
Scald a pint and a half of rich milk, thicken with a tablespoonful of flour rubbed smooth in a little cold milk, add to the water, with a teaspoonful of butter and a half teaspoonful of salt.
Set it over the fire until the butter is melted, and then add three table-spoonfuls of flour stirred into a pint of cream or rich milk, with salt, pepper, and nutmeg to your taste.
When you take it off the fire, stir in the yolks of two eggs slightly beaten, and a spoonful of cream or rich milk.
Have ready two quarts of rich milk, boiled with two sticks of cinnamon and a quarter of a pound of sugar.
Make a batter in the proportion of three well-beaten eggs stirred into a pint of rich milk, alternately with half a pint of grated bread-crumbs, or of sifted flour.
Then stew the mushrooms in a small sauce-pan, with barely sufficient cream or rich milk to cover them.
Put into a stew-pan a quarter of a pound of fresh butter; nearly half of the grated cheese; two large table-spoonfuls of cream or rich milk; and a very little salt and cayenne.
Then, beat in two or three tablespoonfuls of cream, or rich milk, and whip as you would a custard.
Mash them with the potato masher, add a piece of butter the size of an egg, one well-beaten egg, and three spoonfuls of cream or rich milk.
Add one quart of rich milkto the liquor, and when it comes to a boil, skim out the oysters and set aside.
Make the gravy by adding cream or rich milk to the lard, with some chopped parsley, pepper and salt.
Boil in another vessel a quart of rich milk, in which you have melted a quarter of a pound of butter divided into small bits and rolled in flour.
Having boiled separately a quart of cream or rich milk, add it hot to the soup, a little at a time.
Stir up well until hot, add a small teacupful of cream or rich milk, thicken with two teaspoonfuls of flour, and stir until it boils.
Cook the nuttolene ten minutes in two cups of rich milk, then rub through a strainer.
If necessary, add a little boiling water or rich milk to thin the soup.
Salt and season with olive oil or butter; if preferred, drain off the juice, salt to taste, and add some hot, rich milk.
Pour over the whole a cream sauce prepared as follows: Heat one and three fourths cup of rich milk to boiling, add one fourth teaspoonful of salt and one heaping spoonful of flour rubbed smooth in a little cold milk.
Set a sponge with one pint of rich milk, one fourth cup of yeast, and a pint of flour, over night.
Cook the macaroni as directed in the proceeding, and serve with a cream sauce prepared by heating a scant pint of rich milkto boiling, in a double boiler.
Tomato or blackberry toast, one or two glasses of rich milk.
Grate a large loaf of bread and pour on the crumbs a pint of rich milk, boiling hot.
Saturate the crumbs of a loaf of bread with a quart of rich milk.
Put it in a saucepan, and pour over it a quart of rich milk, stirring it well.
Boil a pint of rich milk, thicken it with a tablespoonful each of butter and flour and add the water in which the asparagus was boiled and the pulp.
Put in a bowl after grating, add the brandy, stir about, then add enough hot water to dissolve smoothly, and stir into a quart of rich milk, just brought to a boil.
Cream a cup of butter with two and one half cups sugar, add a cup of rich milk, beat hard, then add gradually the flour, following it with the whites of seven eggs beaten very stiff with a small pinch of salt.
When smooth add half a cup of rich milk, and half a cup melted butter.
The above list will hopefully provide you with a few useful examples demonstrating the appropriate usage of "rich milk" in a variety of sentences. We hope that you will now be able to make sentences using this group of words.
