Cream Sauce

Ingredients

• 2 tablespoons butter
• 2 tablespoons flour
• 73 teaspoon salt
• 1g teaspoon pepper
• 1 eup milk or cream

Method

1. 1

   Melt butter; add flour, salt and pepper.

2. 2

   Cook 1 or 2 minutes until thick and smooth.

3. 3

   Add milk or cream.

4. 4

   Cook, stirring constantly until thick and smooth.

Nutrition per serving

As published

This recipe was extracted from Royal cook book (1930) by Standard Brands Incorporated, page 43. The excerpt below is the record exactly as published.

cream sauce into shallow baking dish. Open eggs carefully and place on sauce. Cook over boiling water 10 to 15 minutes or until eggs are set. Cover with 14 cup cream sauce, sprinkle with chopped parsley, dust with paprika and serve on rounds of toast. Scrambled Eggs Break eggs into bowl, season with salt and pepper; add 1 tablespoon milk, eream or water for each egg used and beat together. Pour into hot frying pan in which butter has been melted. Cook over | slow fire stirring until cooked. Puffy Omelet 4 eggs % on salt 1g teaspoon pepper 2 teaspoons Royal Baking Powder 1 tablespoon cornstarch ¥% cup milk or half milk and half water | Separate eggs; mix salt, pepper, bak- ing powder, cornstarch and milk with yolks of eggs. Beat whites until light though not dry and mix in well with yolks. Put into greased hot frying pan and cook slowly until well puffed up. Dry out in oven; fold over in half and serve immediately on hot platter. If desired serve with Tomato Sauce (page 42) added before omelet isfolded. - Cheese Soufflé 2 tablespoons butter 3 tablespoons flour % cup milk 14 teaspoon salt few grains cayenne 1 cup grated American cheese yolks of 3 eggs 2 teaspoons Royal Baking Powder whites of 3 eggs Melt butter, add flour and seasonings, and when well-mixed add milk. Stir until thick; add cheese and milk. Remove from fire, add yolks of eggs beaten until light. Cool mixture and fold in baking powder and beaten egg whites. Bake in greased dish 25 minutes in moderate oven at 325° F. Serve at once. Use Level Measurements in all Royal Recipes 42 Royal Baking Powder Leaves No Bitter Taste Fish, Meat and Vegetable Sauces Cream Sauce : tablespoons butter 2 tablespoons flour 73 teaspoon salt 1g teaspoon pepper 1 eup milk or cream

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