Thin White Sauce
2 tablespoons butter
1-1/2 tablespoons flour
1 cup scalded milk
1/4 teaspoon salt
Few grains pepper
Put butter in saucepan, stir until melted and bubbling; add flour mixed with seasonings, and stir until thoroughly blended. Pour on gradually the milk, adding about one-third at a time, stirring until well mixed, then beating until smooth and glossy. If a wire whisk is used, all the milk may be added at once.
Cream Sauce
Make same as Thin White Sauce, using cream instead of milk.
White Sauce I
2 tablespoons butter
2 tablespoons flour
1 cup milk
1/4 teaspoon salt
Few grains pepper
Make same as Thin White Sauce.
White Sauce II
2 tablespoons butter
3 tablespoons flour
1 cup milk
1/4 teaspoon salt
Few grains pepper
Make same as Thin White Sauce.
Thick White Sauce (for Cutlets and Croquets)
2-1/2 tablespoons butter
1/4 cup corn-starch or
1/3 cup flour
1 cup milk
1/4 teaspoon salt
Few grains pepper
Make same as Thin White Sauce.
Velouté Sauce
2 tablespoons butter
2 tablespoons flour
1 cup White Stock
1/4 teaspoon salt
Few grains pepper
Make same as Thin White Sauce.
Sauce Allemande
To Velouté Sauce add one teaspoon lemon juice and yolk one egg.
