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Fannie Merritt Farmer
Thick White Sauce
For Cutlets and Croquettes
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Preparation info
Difficulty
Easy
Appears in
top 1000
The Boston Cooking-School Cook Book
By
Fannie Merritt Farmer
Published
1896
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Recipes
contents
Ingredients
2½
tablespoons
butter
.
¼
cup
corn-starch
or
⅓
cup
flour
.
1
cup
milk
.
¼
teaspoon
salt
.
Few grains
pepper
.
Sauce
Vegetarian
Method
Make same as
Thin White Sauce
.