About creamed, buttered, and sauced vegetables from Joy of Cooking (Sixth edition 1975) (page 280) by Irma S. Rombauer and Marion Rombauer Becker

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  • EYB Comments

    See recipe for vegetable, sauce, and add-in suggestions.

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

Accompaniments: Basic timbale custard; Meat-and-vegetable timbale; Chinese sauce for vegetables; Sweet-sour cream dressing; Caraway sauce; Mousseline sauce; Sicilian garnish

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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