Three tablespoons butter, three tablespoons flour, one and, one-half cup liquid—either stock or milk—salt, pepper, nutmeg or onion.
Melt butter and add flour and blend, When smooth add hot liquid and seasonings. Cook over hot water to prevent burning. When well thickened remove from fire and Variation 1—Bgg sauce, Just before taking sauce from fire—using foundation white sauce made with mill—add a slightly beaten egg and three drops of Kitchen Bouquet, Stir well and when done, add two tablespoons chopped parsley. Good for fish.
Variation 2—Vegetable sauce. Use only half the amount of liquid given in the foundation sauce—and Phot stock of some kind to start with, When very thick add one-half' cup. cream, one-quarter cup carrots chopped fine and one tei spoon minced onion.. This is also a food sauce to serve with fish.
Variation 3—Ravigote sauce, To one cup of the foundation white ico, made with stock, add three tablespoons lemon juice, one table spoon butter, one tablespoon minced. onion (this ought to be green onion stalks but those are out of season now), one teaspoon chopped parsley, tone teaspoon chives, salt, paprika, pepper. The onion is cooked in the extra butter until it takes up most of the butter, the lemon juice——heated for five minutes—is thea added and the sauce combined slowly, When thick, the chopped greens and seasonings are added. pan sauce has almost endless. possi ities and uses. Eggs, chicken, erabmeat are but three suggestions.
Variation 4—Savory white sauce. When making above sauce, cook two olives, one teaspoon onion, with the butter. Strain before adding flour. To the usual seasonings add one-quarter teaspoon mace and a dash of paprika, White sauces, whether made from stock or with a milk foundation meant to be served with delicate meats, such as veal, chicken, fish and vegetableg.
Brown sauces are served with the above and with red meats as well.
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