Recipes > Sauces & Spreads > White Sauces > White Sauce, No. 2

White Sauce, No. 2


  • 1 quart of milk
  • 4 tablespoonfuls of butter
  • 4 tablespoonfuls of flour
  • 1 small slice of onion
  • 2 sprigs of parsley
  • salt and pepper to taste


Put the milk, onion and parsley on in the double boiler.

Mix the butter and flour together until smooth and light.

When the milk boils, stir four tablespoonfuls of it into the butter and flour, and when this is well mixed, stir it into the boiling milk.

Cook eight minutes.

Strain, and serve.

This sauce is best with fish.


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See also: White Sauce, White Sauce, No. 3, White Sauce, No. 4.


Miss Parloa's New Cook Book.

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