| | Medium Cream Sauce 2 tablespoons of butter or margarine
2 tablespoons of flour
1/2 teaspoon of salt
1/8 teaspoon of pepper
1 cup of milk |
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Melt the butter in a saucepan. Stir in the flour and seasoning smoothly. Add the milk slowly. Cook and stir continually over moderate heat until boiling and cooked to desired thickness. Remove from the heat. Use as described in various recipes. Makes a little more than 1 cup. *For cream sauce use half milk and half light cream, or all light cream or evaporated milk. |
