| 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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