Cream Sauce, No. 2

Ingredients

• One cupful of milk
• a teaspoonful of flour
• a tablespoonful of butter
• salt
• pepper

Method

1. 1

   Put the butter in a small frying-pan, and when hot, but not brown, add the flour.

2. 2

   Stir until smooth; then gradually add the milk.

3. 3

   Let it boil up once.

4. 4

   Season to taste with salt and pepper, and serve.

As published

This recipe was extracted from Miss Parloa's new cook book and marketing guide (1880) by Maria Parloa, page 106. The excerpt below is the record exactly as published.

table-spoonful of butter, half a cupful of cream, salt, pepper, a grating of nutmeg. Let the sauce come to a boil. Place the sauce-pan in another of boiling water, and add all the seasoning except the lemon. Beat the yolks of eggs and the cream together, and add to the sauce. Stir three min- utes. Take off, add the lemon juice, and strain. Cream Sauce. One pint of cream, one generous table-spoonful of flour, and salt and pepper to taste. Let the cream come to a boil. Have the flour mixed smooth with half a cupful of 222 MISS PARLOA'S NEW COOK BOOK. cold cream, reserved from the pint, and stir it into the boiling cream. Add seasoning, and boil three minutes. This sauce is good for delicate meats, fish and vegetables, and to pour around croquettes and baked and Quaker omelets. Cream Sauce, No. 2. One cupful of milk, a teaspoonful of flour and a table- spoonful of butter, salt and pepper

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