Thick White Sauce

For Cutlets and Croquettes

Preparation info
    • Difficulty


Appears in

By Lizzie Black Kander

Published 1903

  • About


  • tablespoons butter
  • ¼ teaspoon salt
  • cup <


Melt butter in hot frying pan, add flour and stir well and when it bubbles add ⅔ of the hot liquid at once and the rest gradually, stirring constantly until smooth. Season.