| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Sauce | 4 | Servings | |
INGREDIENTS
| 1/4 | c | Butter |
| 1/4 | c | Unsifted flour |
| 1 | ts | Salt |
| 1/8 | ts | Pepper |
| 2 | c | Milk |
INSTRUCTIONS
In heavy skillet, heat butter until melted; remove from heat and add flour, salt and pepper, stirring constantly until smooth. Add milk slowly, stirring and return to medium heat. Bring to a boil and cook 1 minute. THIN WHITE SAUCE: Reduce butter and flour to 2 tablespoons each, following above directions. Use for soups. THICK WHITE SAUCE: Increase butter and flour to 6 tablespoons each, cook as above. EXTRA THICK WHITE SAUCE: Increase butter and flour to 8 tablespoons each, cook as above. Note: For fish or other seafood, broccoli or asparagus, add 1/2 teaspool lemon juice and 1 tablespoon mayonnaise. MRS CHARLES HENRY FORD(JOSEPHINE MARVELL, AR From the book <High Cotton Cookin'>, Marvell Academy Mothers Assn, Marvell, AR 72366, ISBN 0-918544-14-9, downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
A Message from our Provider:
“Some people are kind, polite, and sweet-spirited – until you try to sit in their pews.”