From: firstname.lastname@example.org (Sharon A Vogl) Date: Wed, 13 Oct 1993 13:25:05 GMT 2 cloves garlic minced 1/2 C Butter (try to use real butter, margarine doesn't work as well) 2 Pints Heavy Whipping Cream 2-3 TBS Corn Starch Salt to taste Sautee garlic in butter until golden brown. Add whipping cream and Corn Starch and heat until thickened (do not let it boil) (HINT: Never dump the corn starch into the sauce, always mix it with a little of the cream-about 1/4 of a cup-before you put it in. Otherwise it will form clumps)
Carnegie Mellon's School of Computer Science (SCS) graciously hosts the Recipe Archive. We encourage you to learn about SCS educational programs and research.