CREAM SAUCE • FREE-TRANSLATOR.COM • Definition of Cream sauce

... perfectly soft, strain through a sieve and season with one teaspoonful of salt and a saltspoonful of pepper. From this point this mass is capable of many treatments. It is made into a plain loaf sprinkled with bread crumbs, dotted with butter and baked, or it is mixed with a cream sauce and treated the same way, or it is made into a plain croquet, dipped into batter and fried, or it is seasoned with a tablespoonful of molasses, vinegar and butter and made into croquets, or it is mixed with a French dressing and eaten while ...

— Vaughan's Vegetable Cook Book (4th edition) - How to Cook and Use Rarer Vegetables and Herbs • Anonymous

... thick paste, add the yolk of the egg, cook a moment longer, add the lobster, and turn out to cool. When cold, form into cutlet shaped croquettes, dip in egg, roll in bread crumbs, and fry in deep hot fat. Put a small claw in the end of each cutlet to represent the bone. Serve with these either cream sauce or sauce tartar. ...

— Ice Creams, Water Ices, Frozen Puddings Together with - Refreshments for all Social Affairs • Mrs. S. T. Rorer