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The 1918 Fanny Farmer Cookbook
4
5
6
White Sauce I
tablespoons butter
cup milk
tablespoons flour
2
2
1
1
/4 teaspoon salt
Few grains pepper
Make same as Thin White Sauce.
White Sauce II
2
3
tablespoons butter
cup milk
tablespoons flour
1
1
/4 teaspoon salt
Few grains pepper
Make same as Thin White Sauce.
Thick White Sauce (for Cutlets and Croquettes)
1/2 tablespoons
butter
2
1
cup milk
1
1
/4 cup corn−starch or
1
/4 teaspoon salt
/3 cup flour
Few grains
pepper
Make same as Thin White Sauce.
7
Velouté Sauce
2
2
tablespoons butter
1
cup White Stock
tablespoons flour
1
/4 teaspoon salt
Few grains pepper
Make same as Thin White Sauce.
Chapter XVIII − FISH AND MEAT SAUCES
307
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