Thick White Sauce for Cutlets and Croquettes

Ingredients

2 1/2 tablespoons butter
1 cup milk
1/4 cup corn-starch or 1/2 cup of flour
1/4 teaspoon salt
Few grains pepper

Directions:


Thin White Sauce

Put better in saucepan, stir until melted and bubbling; add flour mixed with seasonings, and stir until thoroughly blended; then pour on gradually while stirring constantly the milk, bring to the boiling-point and let boil two minutes. If a wire whisk is used, all the milk may be added at once.

(Courtesy of Fannie Farmer Cookbook)