Thick White Sauce

For Cutlets and Croquettes

Preparation info

    • Difficulty

      Easy

Appears in

The Boston Cooking-School Cook Book

By Fannie Merritt Farmer

Published 1896

  • About

Ingredients

  • 2Ā½ tablespoons butter.
  • Ā¼ cup corn-starch or
  • ā…“ cup flour.
  • 1 cup milk.
  • Ā¼ teaspoon salt.
  • Few grains pepper.

    Method

    Make same as Thin White Sauce.