Cream Sauce

Ingredients

• one tablespoon of butter
• one tablespoon of flour
• one cup of milk
• one-half teaspoon of salt
• a dash of pepper

Method

1. 1

   Put butter and flour in a saucepan and rub together until smooth.

2. 2

   Add milk and stir until it reaches boiling point or is creamy.

3. 3

   Take from fire and add salt and pepper.

As published

This recipe was extracted from Trinity cook book (1925) by Trinity Methodist Episcopal Church, South (Roanoke, Va.), page 7. The excerpt below is the record exactly as published.

cream sauce and chop into it fine the whites of the eggs. Pour over the toast and grate the yolks on top. Put in the oven to heat before serving but do not brown. It should puff up very light. Garnish with parsley. For the cream sauce, use one tablespoon of butter, one tablespoon of flour and one cup of cream, for a thin sauce. If you wish it thickened, use two tablespoons of flour. Season with salt and pepper. SOUFFLE Four eggs beaten separately, one cup of milk, warmed, one tablespoon of butter melted in the milk, thicken with one tablespoon of flour dissolved in a little of the cold milk, pour the hot milk over it and stir in the eggs. Pour at once into a hot greased skillet and bake in a quick oven until set. Turn out on a hot platter and serve at once. CREAMED EGGS AND PIMENTOES Six hard-boiled eggs cut in slices, one cup of cream sauce, one pimento chopped, one tablespoon of chopped celery tops or parsley, one-half teaspoon of salt and a dash of pepper

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