White 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 4 ingredients
- 1 tsp salt
- 2 tbp flour
- 1 c evaporated milk
- 1 c water
Method
Chef Wood
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- 1½ tbp butter, 1 tsp salt, 2 tbp flour, 1 c evaporated milk, diluted with 1 c water, few grains pepper.
- Melt butter in top part of db;
- add salt and flour and mix thoroughly;
- do not let flour brown;
- add diluted milk and stir constantly until smooth and thick;
- cook for 10 min;
- stir occasionally.
Plating
Cookware for this recipe
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Saucepan
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Wooden spoon