Recipe: Croquette Sauce

  • 3 tablespoons shortening ¼ teaspoon salt
  • 1/3 cup bread flour 1/8 teaspoon pepper
  • 1 cup milk

Proceed as for White Sauce. Stock may be used in place of milk, and the seasonings may be varied according to the croquette material, using a few drops of onion juice, a dash of nutmeg, cayenne, paprika, or a small quantity of table Sauce or ketchup.

Better Meals for Less Money, by Mary Green (Year 1909)