Cream Sauce

Sauce a la Creme

Preparation info
    • Difficulty


Appears in

By The Times Picayune Publishing Company

Published 1901

  • About


  • A Tablespoonful of Butter
  • A Tablespoonful of Flour
  • 2 Gills


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.