The Practical Cook Book by Elizabeth O. Hiller

Author:Elizabeth O. Hiller
Language: eng
Format: epub
Publisher: Doherty Operating Company

MEAT AND FISH SAUCES.

THIN WHITE SAUCE.

2 tablespoons butter Y2 teaspoon salt

V/2 tablespoons flour Few grains white pepper

I cup scalded milk Process: Melt butter in sauce-pan; add flour mixed with seasonings; stir to a smooth paste; add hot milk slowly while stirring constantly; bring to boiling point and beat until smooth and glossy, using a Gem egg whip. Do not allow sauce to cook after it has reached the boiling point.

WHITE SAUCE No. 2. Prepare the same as Thin White Sauce, using two tablespoons flour, increasing flour one-half tablespoon.

THICK WHITE SAUCE.

(Basis of Croquettes and Cutlets.)

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