Reference > Farmer's Cookbook > FISH AND MEAT SAUCES > Thin White Sauce
  Salmi of Duck Cream Sauce  

Thin White Sauce

2 tablespoons butter
1 cup scalded milk
11/2 tablespoons flour
1/4 teaspoon salt
Few grains pepper

Put better in saucepan, stir until melted and bubbling; add flour mixed with seasonings, and stir until thoroughly blended; then pour on gradually while stirring constantly the milk, bring to the boiling-point and let boil two minutes. If a wire whisk is used, all the milk may be added at once.

  Salmi of Duck Cream Sauce  

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