Cream Sauce
Recipe by Boston's Locke-Ober
Makes 2 cups

4 tablespoons butter
4 tablespoons flour
1 cup milk
1 cup light cream
dash of salt

In a double boiler, over lightly simmering water, melt butter, stir in flour, blend, and let cook - stirring continuously - for 10 minutes. Heat milk 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. An alternate method is to place sauce in a covered oven-proof dish and cook in a 275° F oven for 45 minutes.

For a thinner sauce, add more warm milk.

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