Preparation:
For Fish, Meat, Vegetables, Etc... Proportions for Whites Sauces : Thin White Sauce - for cream soups 1 T. Fat 1 T. Flour 1 c. Liquid 1/2 t. Salt 1/8 t. Pepper : Medium White Sauce - for toast and vegetables 1 T. Fat 2 T. Flour 1 c. Liquid 1/2 t. Salt 1/8 t. Pepper : Thick White Sauce - for gravies, meat, fish 1 1/2 T. Fat 3 T. Flour 1 c. Liquid 1/2 t. Salt 1/8 t. Pepper : Very Thick White Sauce - For Croquette mixtures 2 T. Fat 4 T. Flour 1 c. Liquid 1/2 t. Salt 1/8 t. Pepper : Method for all: Melt fat, remove from fire, add dry ingredients all at once and blend. Cook thoroughly, but do not brown. Add milk gradually, stirring constantly until sauce is smooth. Cook until thickened. |
