Drain off liquid, and replace with 1-1/2 cups rich milk and 1/2 cup cream. Add 3 tablespoons butter, and season to taste with salt, pepper, and a dash of cayenne.
Simmer until thoroughly heated, and serve. Makes 6 servings.
(Origin - "Woman's Day Collector's Cook Book" by Woman's Day magazine, 1960. Introduction by James Beard, illustrations by Joseph Low.)
More "Lost" Classic RecipesClassic Beef Stroganoff with Sour Cream (1967)Classic Creamed Chicken a la King (1981)
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