Whipped Cream Sauce from The Settlement Cook Book by Lizzie Black Kander
Wet the flour with a little of the cold milk, gradually add the rest of the milk. Cook until thick, season and when cold add the stiff cream lightly. Serve cold with asparagus.
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Cooking tools:
- Hand mixer
- Saucepan
- Stove
- Whisk
- Mixing bowl
- Wooden spoon
- Measuring cup
- Measuring spoon
- Serving bowl
- Refrigerator
Ingredients
- ⅛ teaspoon white pepper
- 2 tablespoons flour
- ½ teaspoon salt
- 1 cup milk
- 1 cup whipped cream
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