Perch

Classic Seafood Recipes & Fish Recipes

SEAFOOD SAUCES: from Anchovy Catchup to White Sauce

 

WHITE SAUCE
(Boston Cooking-School Cook Book, 1896)


    2 tablespoons butter.
    2 tablespoons flour.
    1 cup scalded milk.
    1/4 teaspoon salt.
    Few grains pepper.


Put butter in saucepan, stir until melted and bubbling; add flour mixed with seasonings, and stir until thoroughly blended.

Pour on gradually the milk, adding about one-third at a time, stirring until well mixed, then beating until smooth and glossy.

If a wire whisk is used, all the milk may be added at once; and although more quickly made if milk is scalded, it is not necessary.

(Use 3 tablespoons flour for a thicker White Sauce; 1 1/2 tablespoons flour for a thinner sauce).
 

 

 

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