Fannie Merritt Farmer

Thick White Sauce

For Cutlets and Croquettes

Preparation info
    • Difficulty

      Easy

Appears in
top 1000The Boston Cooking-School Cook Book
The Boston Cooking-School Cook Book

By Fannie Merritt Farmer

Published 1896

  • About

Ingredients

  • 2½ tablespoons butter.
  • ¼ cup corn-starch or
  • ⅓ cup

Method

Make same as Thin White Sauce.