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Cream Sauce

I tablespoonful of flour I tablespoonful of butter 1½ pint of cream or milk 1½ teaspoonful of salt 2 dashes of pepper Melt the butter, being careful not to brown it; add the flour, mix until smooth; then add the cream or milk, stir continually until it boils; add salt and pepper, and use at once. If you are not quite ready to use it, stand it over boiling water to keep warm, stirring frequently to prevent a crust from forming on the top.

This sauce may be used with lobster chops, sweetbreads, chicken chops and other similar dishes.