Basic potato-cream sauce (Sauce de base à la crème) from Roger Verge's Vegetables in the French Style by Roger Vergé and Martine Anglade

  • heavy cream
  • waxy potatoes

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

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