Custard sauce (Crème Anglaise) from Joy of Cooking (75th Anniversary Edition 2006) (page 846) by Irma S. Rombauer and Marion Rombauer Becker and Ethan Becker

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

Accompaniments: Applesauce 1; Poached pears in red wine; Blueberry blintzes; Chocolate walnut torte; Chocolate mousse cake; Vanilla soufflé; Grand Mariner soufflé; Lemon gelatin; Orange gelatin ; Pineapple gelatin; Fruit whip; Cold lemon soufflé or Bavarian cream; Coffee charlotte; Rote grütze 1 ; Applesauce 2; Rote grütze 2

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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