Cream Sauce from the Golden Age of Rail
~ from the book "Dining By Rail," by James D. Porterfield, 1993, St. Martin's Press, New York.
How to Make Cream Sauce from the Golden Age of Rail
- In the 2-quart saucepan, make a roux using the butter and flour; bring to a light brown color, about 2-3 minutes.
- Meanwhile, combine milk and chicken stock in the smaller saucepan and heat just to boiling. Pour hot milk/stock mixture slowly into roux, stirring constantly with a whisk to prevent lumps. Cook over lowest heat for 30 minutes.
- Strain sauce into the top of a preheated double boiler, place a dab of butter on top to prevent crust from forming, and set aside until needed.