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Reference
>
Farmer's Cookbook
>
FISH AND MEAT SAUCES
> White Sauce II
White Sauce I
Thick White Sauce (for Cutlets and Croquettes)
CONTENTS
·
BIBLIOGRAPHIC RECORD
White Sauce II
2 tablespoons butter
1 cup milk
3 tablespoons flour
1
/
4
teaspoon salt
Few grains pepper
Make same as Thin White Sauce.
CONTENTS
·
BIBLIOGRAPHIC RECORD
White Sauce I
Thick White Sauce (for Cutlets and Croquettes)
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