| 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.
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