Meatless Cookery

Published as America rationed meat for the war, this is a whole cuisine built without it — nut roasts and cheese soufflés, dasheen and okra soups, vegetable gelatine, and a chapter on what to do with the whites of eggs.

Home › Soups › White Sauce (Tablespoons flour tablespoons)

White Sauce (Tablespoons flour tablespoons)

4 tablespoons flour 4 tablespoons butter 1 teaspoon salt 1 cup hot milk Rub together the butter and the flour, adding gradually the hot milk. Cook this white sauce in a double boiler for ten to fifteen minutes. Add salt.

Read next

← Cream of Celery Soup No. 1Cream of Celery Soup No. 2 →