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Reference
>
Farmer's Cookbook
>
FISH AND MEAT SAUCES
> Thick White Sauce (for Cutlets and Croquettes)
White Sauce II
Velouté Sauce
CONTENTS
·
BIBLIOGRAPHIC RECORD
Thick White Sauce (for Cutlets and Croquettes)
2
1
/
2
tablespoons butter
1 cup milk
1
/
4
cup corn-starch or
1
/
4
teaspoon salt
1
/
3
cup flour
Few grains pepper
Make same as Thin White Sauce.
CONTENTS
·
BIBLIOGRAPHIC RECORD
White Sauce II
Velouté Sauce
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