Cream Sauce

Sauce a la Creme

Preparation info

  • Difficulty

    Easy

Appears in

The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

  • About

Ingredients

  • A Tablespoonful of Butter
  • A Tablespoonful of Flour
  • 2 Gills of Fresh Milk, or Cream
  • Salt and White Pepper to Taste

Method

Melt the butter in a saucepan, and add the flour gradually, letting it blend without browning in the least. Add the boiling Milk or Cream, and stir without ceasing. Add salt and white pepper to taste, and serve immediately with boiled fish, etc.