Cream Sauce
A historical recipe from Aunt Caroline's Dixieland recipes, by Emma McKinney, William McKinney (1922).
A historical recipe
Aunt Caroline's Dixieland recipes, by Emma McKinney, William McKinney (1922). Project Gutenberg eBook #71119.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
United States
Known as an American recipe, with similar versions prepared across other nations.
Ingredients 1 ingredient
Method
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- Put two cups of milk on stove to scald.
- Into two tablespoonsful of melted butter rub two tablespoonsful of flour until smooth.
- Then add scalded milk a little at the time to prevent lumping and season with salt and pepper.
- Stir constantly until thick, then remove from the stove.
Plating
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