Page:The Boston cooking-school cook book (1910).djvu/320

 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.