White Sauce III

Ingredients

• 2 tablespoons butter
• 3 tablespoons flour
• 6 peppercorns
• one cupful
• salt
• pepper

Directions

1. 2 Tablespoons butter, 3 tablespoons flour, \ teaspoon salt, I cup milk, few grains pepper. Mix as White Sauce I. This sauce is used for cutlets, croquets and as a binding agent.

2. DRAWN BUTTER SAUCE

3. \ Cup butter, 3 tablespoons flour, ij cups hot water, | teaspoon salt, \ teaspoon pepper. Melt \ the butter, add flour with seasonings, and pour on gradually the hot water. Boil 5 minutes and add remaining butter in small pieces.

4. BECHAMEL SAUCE

5. i| Cups white stock, i slice onion, i slice carrot, bit of bay leaf, sprig of parsley, 6 peppercorns, \ cup butter, \ cup flour, I cup scalded milk, ^ teaspoon salt, \ teaspoon of pepper. Cook stock 20 minutes with onion, carrot, bay leaf, parsley and peppercorns, then strain; there should be one cupful. Melt the butter, add flour and gradually hot stock and milk. Season with salt and pepper.

6. p. E. 0. COOK BOOK

Nutrition, whole recipe (rough)

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.