Golden Sauce

Ingredients

• 2 tablespoons of butter
• 2 tablespoons flour
• 1 pint milk
• 1% teaspoon salt
• *4 teaspoon pepper
• a dash of cayenne pepper
• well beaten yolk of 1 egg

Method

1. 1

   Melt butter in a saucepan, add flour, and cook until bubbling.

2. 2

   Gradually add milk and cook until smooth and thickened.

3. 3

   Season with salt, pepper, and cayenne.

4. 4

   Remove from stove and stir in beaten egg yolk rapidly.

As published

This recipe was extracted from The Fredericksburg home kitchen cook book (1921), page 14. The excerpt below is the record exactly as published.

Golden Sauce made while the vegetables are cooking. Garnish with hard cooked eggs, and small toast points, on each of which place a narrow strip of green or red sweet pepper radiating outward. MRS. R. G. STRIEGLER. Asparagus Parfoit. — 47 — GOLDEN SAUCE. Melt in a sauce pan 2 tablespoons of butter, add 2 tablespoons flour, and cook until bubbling. Add gra- dually 1 pint milk. Cook until smooth and thickened; then season with 1% teaspoon salt, *4 teaspoon pepper, and a dash of cayenne pepper. Remove from stove, and add well beaten yolk of 1 egg

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