For the majority of casserole dishes, a medium white sauce is the right consistency—the proportions being 2 tablespoons butter to 2 tablespoons flour, ½ teaspoon salt, few grains pepper, and 1 cup milk. Thin sauce can be made by using 1 tablespoon butter and 1 tablespoon flour to 1 cup milk.
VARIATIONS: Added zest enhancing the flavor of casserole dishes can be obtained by varying the sauce.
SUGGESTIONS: (These proportions are for 1 cup white sauce.)
PARSLEY SAUCE: Add 2 to 4 tablespoons chopped parsley after sauce has cooled.
HORSERADISH SAUCE: Add ¼ cup grated horseradish, drained, and ¼ teaspoon dry mustard.
CHEESE SAUCE: Add ½ cup grated cheese and a dash of paprika. Stir over low heat until cheese is melted, or substitute 1½ teaspoons Worcestershire Sauce for paprika.
OLIVE SAUCE: Add 1 egg, unbeaten, ¼ cup light cream and cook over hot water 2 minutes, stirring constantly. Add ⅓ cup chopped ripe or stuffed olives.
Other Uses
GARNISHES:
Many gay garnishes are easily made from raw vegetables. Place garnishes, such as radish roses, celery curls or carrot sticks in a bowl of ice water for crisping. Later these vegetables can be wrapped in a damp cloth and stored in the refrigerator crisper until ready to serve.