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Methodology:Melt butter, mix in flour to smooth paste. Add milk and stir until sauce thickens. Add cheese. When cheese is melted and sauce is smooth it is ready.
Heat gently to boiling point, add the oysters and remove at once from the heat.
Strain liquid into cream to bring to 1/4 pint.
Melt the butter and stir in flour, gradually add the cream mixture stirring constantly.
Keep stirring until sauce thickens, add oysters and serve hot.
Sauce for ChickensMelt some butter, grate in some lemon peel and nutmeg, juice of lemon, the yolk of a hard boiled egg, cut small with the chicken liver - boiled together.
Good either to roast or boil.
White Sauce (and variations)Ingredients:
Stir constantly over a gentle heat until boiling.
Cook for 3 minutes.
Variations of White Sauce
Page Last Updated - 18/03/2008