Recipes > Sauces & Spreads > White Sauces > White Sauce, No. 4

White Sauce, No. 4


  • 1 pint of milk
  • 1 pint of cream
  • 4 tablespoonfuls of flour
  • 2 egg yolks (optional)
  • salt and pepper to taste
  • 1 tablespoonful of chopped parsley (optional)


Put the milk and cream on in the double boiler, reserving one cupful of the milk.

Pour eight tablespoonfuls of the milk on the flour, stir until perfectly smooth, and add the remainder of the milk.

Stir this into the other milk when it boils.

Stir the sauce for two minutes; then cover, and cook eight minutes longer.

Season well with salt and pepper.

Beat the yolks of the eggs with four spoonfuls of cream or milk.

Stir into the sauce, and remove from the fire immediately.

The eggs may be omitted, if you choose.

Chopped parsley stirred into the sauce just before taking from the fire, is an improvement.

This sauce is nice for all kinds of boiled fish, but particularly for boiled salt fish.


See also: White Sauce, White Sauce, No. 2, White Sauce, No. 3.


Miss Parloa's New Cook Book.


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