White Sauce from The Picayune's Creole Cook Book by The Times Picayune Publishing Company
Blend the flour and butter in the saucepan without browning in the least. Add by degrees the boiling water or Consomme Blanc of Veal or Chicken, stirring until smooth, and boiling three minutes. Sa...
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Ingredients
- 1½ Tablespoonfuls of Butter
- 1½ Tablespoonfuls of Flour
- ½ Cupful of Water, or White Broth
- Salt
- Pepper
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