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 flour.
  • 1 cup milk.
  • ¼ teaspoon salt.
  • Few grains pepper.

Method

Make same as Thin White Sauce.