Dishes to Make with White Sauce

If you will look at them closely, you will see a marked resemblance in the group of recipes that follow. All are based on the “medium” white or cream sauce principle, that is, they are made with 1½ tablespoons of flour for each cup of liquid. Therefore they are not as thin as the sauce for boiled beef.

This formula—1½ tablespoons of flour for 1 cup of milk or a combination of milk and cream—is just about ideal for almost all creamed dishes. Recipes follow for some of the best-known creamed dishes—creamed ham, creamed tuna or salmon, curried eggs, to name a few. There is also a recipe for eggs à la tripe, which is nothing more than creamed eggs with onions.

The basic rule for making any creamed dish is to use 1 cup of cream sauce for each 2 cups of solids. For example, the recipe for creamed ham calls for 1 cup of the cream sauce plus 2 cups of diced ham. Thus, if you want to make creamed shrimp, crab, lobster, or whatever, use I cup of sauce with 2 cups of cubed shrimp, crab, lobster, or whatever. The “whatever” might, of course, include vegetables, such as onions, carrots, or Brussels sprouts. And all these vegetables should be well drained before adding to a sauce or the liquid left on them will tend to thin the sauce.

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