Thick White Sauce (for Cutlets and Croquets)

Name: Thick White Sauce (for Cutlets and Croquets)
Ingredients: 2½ tablespoons butter; ¼ cup corn-starch or; ⅓ cup flour; 1 cup milk; ¼ teaspoon salt; Few grains pepper

Ingredients

2½ tablespoons butter
¼ cup corn-starch or
⅓ cup flour
1 cup milk
¼ teaspoon salt
Few grains pepper

Steps

Make same as Thin White Sauce.

More recipes with butter, cornstarch, flour or milk

From The Boston Cooking-School Cook Book by Fannie Merritt Farmer (1910), now in the public domain. Text from Project Gutenberg.