Take them and the sweetbreads up, and if the sauce is too thin to bear a wineglass of cream, boil it rapidly down till very thick; then skim, and just before pouring over the sweetbreads stir in a wineglass of thick cream.
Take the hard-boiled yolks of six eggs and rub them to a paste, adding gradually two tablespoonfuls of olive oil or thick cream.
Put a tablespoonful of butter and one of flour into a little saucepan; mix without melting; add a gill of thick cream, a teaspoonful of onion juice and a teaspoonful of curry and a half teaspoonful of turmeric.
Take a half pint of cottage cheese; press it through a sieve; add to it two tablespoonfuls of melted butter, a half teaspoonful of salt and two tablespoonfuls of thick cream.
If mayonnaise isn't liked bind together with soft butter, thick cream, lemon juice or prepared mustard.
One can salmon, flaked, add the beaten yolks of three eggs, two tablespoons of thick cream, one teaspoon of lemon juice, salt and pepper and lastly cut in the stiffly beaten whites of the eggs.
Beat the oil and sugar to a thick cream; when very light add cream a little at a time, stir over boiling water if necessary to make the sauce smooth and creamy, add lemon and serve.
Surround with tiny molds of jelly, button mushrooms, green peas, or small spoonfuls of thick cream sauce, according to the sauce to be served with them, whether a cream or creamed mushroom sauce.
Season with salt and Cayenne pepper, add two cups of thick cream sauce, one dash of Worcestershire sauce, one spoonful of English mustard, and a little chopped chives.
Drain off and pound through a fine colander, add two ounces of butter, one cup of thick cream, heat well and serve.
Season with salt and a little Cayenne pepper, strain through a fine sieve, place in a pan on ice, and stir in slowly one-quarter pint of thick cream, adding it little by little.
Then strain through a fine sieve; put in a vessel and add two spoonsful of thick cream sauce, heat well, and bind with the yolks of four eggs, season with salt and Cayenne pepper, and allow to cool.
Shanley Whip one pint of thick cream until it is fluffy; add one cupful of sugar and one teaspoonful vanilla.
When ready to serve remove ham to platter, add flour to fat in pan and when well cooked, add boiling water to make gravy of consistency of thick cream.
In a casserole put alternate layers of macaroni, oysters and a thick cream sauce, until dish is filled; sprinkle top with grated cheese and bake about half an hour.
Let it cook until a smooth, thick cream, stirring all the time; add the clams only just before serving.
Stir constantly until the sauce becomes like a thick cream.
To each cupful of chopped clams add one cupful of thick cream sauce.
Stir this all together thoroughly; then add the beaten yolks of six eggs; stir this one way into the boiling milk until cooked to a thick cream; remove from the fire and stir into it the grated rind and juice of one large lemon.
If, after it is beaten, it does not look like lard or thick cream, and is sandy or sugary instead, it is because you did not let it get cool enough before beating.
Eggs should be well beaten, the whites and yolks separately, the yolks to a thick cream, the whites until they are a stiff froth.
Beat all together until the consistency of thick cream.
Let come to a boil, thicken with a little flour mixed smoothly with a little cold milk, and cook until the consistency of thick cream.
Let stand and simmer for a short time, then add a cup of sweet milk, thicken to the consistency of thick cream by adding 1 tablespoonful of flour mixed smooth with a small quantity of cold milk, season with salt and pepper.
Just before it is baked, add half a pint of thick cream, and a pound of seeded raisins.
Add a tea-cup of thick cream, and sifted flour to render it of the consistency of unbaked pound cake.
Mix a quart of flour with a tea-spoonful of salt, four beaten eggs, and a tea-cup of thick cream, or melted butter.
When the whole has been stirred together for ten minutes, add gradually a pound of sifted flour, and half a pound of almonds, blanched and pounded fine, then stir in three table-spoonsful of thick cream.
Put to a pint of thick cream, the yolks of two eggs well beaten, four ounces of fine sugar, and the thin rind of a lemon.
Scrape into one quart of thick cream, an ounce of the best chocolate, and a quarter of a pound of sugar.
When tender take them out, strain off the liquor, put a very little of it into a quarter of a pint of thick cream, with a piece of butter, and a little flour.
Lastly, fold into the mixture one-third a cup of thick cream, beaten until stiff.
Remove bone and skin and rub the fish fine with a wooden spoon; add half a cup of thick cream, a teaspoonful of salt, a dash of white pepper and one tablespoonful of lemon juice.
Let a handful of rose petals stand an hour or two in a cup of thick cream; then strain the cream, sweeten slightly with powdered sugar, whip to a stiff froth, and use as a garnish for the fruit.
Chop freshly roasted peanuts very fine; then pound them in a mortar until smooth; season with salt and moisten with thick cream.
Just before you take it up add a gill of thick cream.
The above list will hopefully provide you with a few useful examples demonstrating the appropriate usage of "thick cream" in a variety of sentences. We hope that you will now be able to make sentences using this group of words.
