Lowney's Cook Book / Illustrated in Colors

by Maria Willett Howard

Sauce for Croquette Mixtures

• 3 tablespoons butter
  5 tablespoons flour
  1 cup stock or milk
  salt and pepper
  celery salt
  lemon juice
  few drops onion juice

Melt butter; add flour, seasonings and milk. Cook until thick. This sauce is sufficient to thicken two cups of meat, for all kinds of croquettes. It may be varied by adding two egg yolks or one egg.