Cream Sauce

Ingredients

• 1 tablespoon butter
• 1 tablespoon flour
• 1 cupful of milk
• 1/2 cupful of cream

Method

1. 1

   Put butter in a sauce-pan with flour; rub together until smooth, but do not brown; add milk and cream; stir until it boils, add salt and pepper, and any seasoning you prefer.

Nutrition per serving

As published

This recipe was extracted from The Worcester domestic science school's one year course laboratory cook book (1914) by Worcester domestic science school, Worcester, Mass., page 78. The excerpt below is the record exactly as published.

cream sauce. The Macedoine may be used as a garnish for meat, or can be served separately in a vegetable dish. This mixture of vegetables may also be used for a salad. Sometimes the vegetables instead of being mixed together are placed in separate piles around the meat or on a flat dish, and then give a good effect of color. 148 THE WORCESTER DOMESTIC SCIENCE SCHOOL. SCALLOPED EGGS. 6 hard-cooked eggs % cup buttered cracker- 1 piut white sauce, No. 1 crumbs % cup chopped cold meat Chop eggs fine. Sprinkle bottom of a bitttered baking-dash with crumbs, cover with one-half the eggs, eggs with sauce, and sauce with meat; repeat. Cover with remaining crumbs. Place in oven on centre grate, and bake until crumbs are brown. Ham is the best meat to use for this dish. Chicken, veal or fish may be used. VEAL LOAF. 2 lbs. lean veal 1 T. lemon-juice 1-3 lb. salt pork 2% tsp. salt 4 large crackers 1 tsp. pepper 2 eggs A few drops onion juice 3 tbl. cream Wipe the veal, remove skin and membrane, chop fine, or force through a meat-chopper; add the pork chopped fine, then the crack- ers rolled, the lemon-juice, seasonings, cream, and lastly the eggs well beaten. Press into a loaf with rounded top, or pack into a small bread-pan; smooth evenly on top, brush over with white of egg, and bake slowly 2y2 hours, basting frequently. Eemove from pan when cold, and serve cut in thin slices. CORNISH MEAT PIE. 1 cup cooked meat cut in 1 tbl. butter small cubes 1 tbl. flour y2 cup boiled potatoes cut y2 tsp. salt in small cubes V4 tsp. pepper 1 T. onion chopped fine 1-16 tsp. celery salt 1 cup brown stock Make a brown sauce of the stock, flour, butter and seasonings, add the meat, potatoes and onion. Line individual pie-plates with plain pastry; cover one-half with the meat mixture, folding the other half of pastry over it and pressing the edges together. Prick the upper crust thus formed, or cut small gashes. Brush over with milk and bake in a hot oven until a golden brown. CHICKEN IN BASKETS. To three cups hot mashed potatoes add three tablespoons butter^ one teaspoon salt, yolks three eggs slightly, beaten, and enough milk to moisten. Shape in form of small baskets, using a pastry-bag and tube. Brush over with white of egg slightly beaten, and brown in oven. Fill with creamed chicken. Form handles for baskets of parsley. LABORATORY COOK BOOK. 149 CLUBHOUSE FISH BALLS. Boil one-half pound salt codfish until tender, changing the water once, that it may not be too salty. While the fish is hot pick it very fine so that it is feathery; it can not be done fine enough with a fork, and should be picked by hand. To two cups hot mashed potatoes add one-fourth cup milk or cream, two tablespoons butter, one-fourth teaspoon each salt and pepper; add one cup fish measured lightly and one egg well beaten. Beat the mixture very light, flour the hands and shape into cones. Place on a buttered baking-pan, brush with white of egg, and bake until a golden brown. Serve with a tomato, Be- chamel or egg sauce. HAM TIMBALES. 1 tbl. butter y2 cup milk 1 tbl. flour Yolks 2 eggs 2 c. cooked ham, chopped Whites 2 eggs fine Make white sauce of butter, flour and milk, add the ham, mix and add the beaten yolks of eggs. Mix again, then add the whites of eggs beaten stiff. Fill six custard cups two-thirds full, set them in a pan half filled with hot water, and bake twenty minutes; turn out and serve with cream sauce. CREAM SAUCE. Put one tablespoon butter in a sauce-pan with one tablespoon flour; rub together until smooth, but do not brown; add one cupful of milk

Cook this with the app: pantry check, scaling, and the assistant.