| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | 4 | Servings | ||
INGREDIENTS
| 4 | tb | Butter |
| 4 | tb | Flour |
| 1 | c | Whole milk |
| 1 | c | Light cream |
| 1 | pn | Salt |
INSTRUCTIONS
STEP ONE: The Roux-- In a double boiler, over lightly simmering water, melt butter, stir in flour, blend, and let cook for 10 minutes. STEP TWO: Heat milk and cream together in a separate pan and stir slowly with a wire whisk bit by bit into flour and butter roux. Add salt and cook slowly for 45 minutes. VARIATIONS: An alternate method is to place sauce in a covered ovenproof dish and cook in a 275-degree oven for 45 minutes. For a thinner sauce, more warm milk may be added. Recipe By : Locke-Ober, Boston, MA From: Date: 05/27 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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