Thin Cream Sauce
A historical recipe from Molly Gavin's own cookbook, by Molly Gavin (1927).
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A historical recipe
Molly Gavin's own cookbook, by Molly Gavin (1927). Project Gutenberg eBook #77698.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Ingredients 3 ingredients
- 1 tbp butter
- 1 tbp flour
- 1 c milk
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
Method
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- 1 tbp butter, 1 tbp flour, 1 c milk or cream, ½ tsp salt, ⅛ tsp white pepper.
- Melt butter in saucepan;
- flour and mix well;
- cool milk slowly, stirring until smooth and creamy;
- salt and pepper;
- boil 3 min.
Plating
Cookware for this recipe
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Saucepan
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Wooden spoon