Cream Sauce from The Picayune's Creole Cook Book by The Times Picayune Publishing Company
Melt the butter in a saucepan, and add the flour gradually, letting it blend without browning in the least. Add the boiling Milk or Cream, and stir without ceasing. Add salt and white pepper to tas...
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Ingredients
- A Tablespoonful of Butter
- A Tablespoonful of Flour
- 2 Gills of Fresh Milk, or Cream
- Salt and White Pepper to Taste
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