WHITE SAUCES
Many of the recipes in this book call for one or another of three different forms of white sauce. These forms vary only as regards the amount of their principal ingredients, the process of making and the utensils required being the same in all three cases. The three varieties may therefore be differentiated, in respect to the ingredients required, as follows:
No. 1 (FOR SOUPS, etc.)
1 cup milk
1 tablespoon flour
1 tablespoon butter
½ teaspoon salt
No. 2 (FOR VEGETABLES,
MEAT, AND FISH)
1 cup milk
2 tablespoons flour
2 tablespoons butter
½ teaspoon salt
No. 3 (FOR CROQUETTES, etc.)
1 cup milk
4 tablespoons flour
4 tablespoons butter
½ teaspoon salt
DIRECTIONS
- Put the flour and butter in a saucepan, carefully keeping them on opposite sides of the pan.
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