The International Jewish Cook Book: SAUCES FOR FISH AND VEGETABLES
Place two tablespoons of butter in a saucepan; stir until melted: add two tablespoons of flour mixed with one-fourth of a teaspoon of salt and a few grains of pepper. Stir until smooth. Add one cup of milk gradually and continue to stir until well mixed and thick. Chopped parsley may be added. Used for creamed vegetables--potatoes, celery, onion, peas, etc.
Recipe from the "The Jewish Manual" book (Free Electronic Text).
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