Recipe - Locke-Ober Cream Sauce

4 tablespoon Butter
4 tablespoon Flour
1 cup Whole milk
1 cup Light cream
1 pn Salt

STEP ONE: The Roux In a double boiler, over lightly simmering water, melt
butter, stir in flour, blend, and let cook for 10 minutes. STEP TWO: Heat
milk and cream together in a separate pan and stir slowly with a wire whisk
bit by bit into flour and butter roux. Add salt and cook slowly for 45
minutes. VARIATIONS: An alternate method is to place sauce in a covered
ovenproof dish and cook in a 275degree oven for 45 minutes. For a thinner
sauce, more warm milk may be added.

Recipe By : LockeOber, Boston, MA

From: Date: 05/27

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip