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:
- Ingredients
- 1 cup milk
- 1 tablespoon flour
- 1 tablespoon butter
- ½ teaspoon salt
- 1 cup milk
- 2 tablespoons flour
- 2 tablespoons butter
- ½ teaspoon salt
- 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.
- 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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