|
Adapted
from Recipe By : Locke-Ober, Boston, MA
--------
------------ --------------------------------
4 tablespoons butter
3 tablespoons flour
1 tablespoon Thick-n-Thin NotStarch
1/2 cup heavy cream
1/2 cup water
1 cup half and half
1 pinch salt
--------
------------ --------------------------------
STEP
ONE: The Roux--
In a double boiler, over lightly simmering water, melt butter,
stir in flour, and NotStarch. Blend, and let cook for 10 minutes.
STEP
TWO:
Heat half-n-half 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 275-degree oven for 45 minutes. |
Adapted
Locke-Ober Cream Sauce
