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Recipe by: theudechild
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See below ingredients and instructions of the recipe
4 tb Butter 1 c Light cream
4 tb Flour 1 pn Salt
1 c Whole milk
STEP ONE: The Roux-- In a double boiler, over lightly simmering
water, melt butter, stir in flour, blend, and let cook for 10 minutes.
STEP TWO: Heat milk and cream together in a separate pan and stir
slowly with a wire whisk bit by bit into flour and butter roux. Add
salt and cook slowly for 45 minutes.
VARIATIONS: An alternate method is to place sauce in a covered
ovenproof dish and cook in a 275-degree oven for 45 minutes.
For a thinner sauce, more warm milk may be added.
Recipe By : Locke-Ober, Boston, MA
From: Marjorie Scofield Date: 05-02-95 (160) Fido:
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