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.
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