| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
|
100 |
Servings |
INGREDIENTS
| 3 3/4 |
qt |
WATER; WARM |
| 1 1/2 |
c |
BUTTER PRINT SURE |
| 3 |
c |
MILK; DRY NON-FAT L HEAT |
| 2 |
c |
FLOUR GEN PURPOSE 10LB |
| 1 |
tb |
SALT TABLE 5LB |
INSTRUCTIONS
1. BLEND BUTTER OR MARGARINE AND FLOUR TOGETHER USING WIRE WHIP; STIR
UNTIL SMOOTH.
2. RECONSTITUTE MILK; HEAT TO JUST BELOW BOILING. DO NOT BOIL.
3. ADD MILK TO ROUX STIRRING CONSTANTLY.
4. ADD SALT. SIMMER 10 TO 15 MINUTES OR UNTIL THICKENED. STIR AS
NECESSARY.
NOTE: 1. WHITE SAUCE MAY BE PREPARED USING AN ALTERNATE METHOD: MELT BUTTER
OR MARAGRINE AT LOW HEAT. ADD FLOUR GRADUALLY; STIR WITH WIRE WHIP UNTIL
MIXTURE IS SMOOTH. COOK ABOUT 15 MINUTES. STIR WHILE COOKING. ADD DRY MILK
AND SALT TO ROUX. BLEND THROUGHLY.
2. WHITE SAUCE MIX MAY BE USED FOR ALL INGREDIENTS. PREPARE ACCORDING
TO INSTRUCTIONS ON CONTAINER.
Recipe Number: O00100
SERVING SIZE: 1/4 CUP
From the <Army Master Recipe Index File> (actually used today!).
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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