Thin White Sauce
- 2 tablespoons butter.
- 1½ tablespoons flour.
- ½ teaspoon salt.
- Few grains white pepper.
- 1 cup scalded milk.
Process: Melt butter in sauce-pan, add flour mixed with seasonings; stir to a smooth paste; add hot milk slowly while stirring constantly, bring to boiling point and beat until smooth and glossy, using a Gem egg whip. Do not allow sauce to cook after it has reached the boiling point.
White Sauce No. 2
Prepare the same as thin White Sauce, using two tablespoons flour, increasing flour one-half tablespoon.
Thick White Sauce
(Basis of Croquettes and Cutlets.)
- 2½ tablespoons butter.
- 5½ tablespoons flour.
- 1 cup scalded milk.
- ⅓ teaspoon salt.
- Few grains pepper.
Process: Prepare same as thin White Sauce. This sauce is very thick, therefore, great care must be taken that it does not scorch.
Thick Sauce Veloute
(Used for Croquettes and Cutlets)
- 2½ tablespoons butter.
- 5½ tablespoons flour.
- 1 cup hot chicken stock.
- Salt and pepper.