This sauce is used for oyster or other patties.
4—Croquette Sauce
3 T-butter
4 T-flour
1 C-milk
1/3 t-salt
This is called a binding white sauce and is used to hold other ingredients together.
Method of Preparing White Sauces
Melt the butter in a saucepan and add the flour and salt, stirring constantly. When well mixed add the liquid, a little at a time. Bring to a boil, stirring constantly. This is far better than mixing the flour with a little of the liquid when cold, as so many people do when creaming potatoes or other things. If the white sauce seems too thick for the purpose, thin with a little more liquid before removing from the fire.