WHITE SAUCES— Continued
- Hold the saucepan over the fire, allowing the butter to melt slowly.
- Mix the flour and melted butter together, and add the salt.
- Add half the milk, and stir constantly until the mixture begins to thicken.
- Add the rest of the milk, and stir until the boiling-point is reached.
REMARKS
White Sauce must not be left on the fire an instant without stirring, and the spoon in stirring must always touch the bottom of the saucepan.
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