White Sauce for Fowls

Ingredients

• Six fluid ounces of milk
• One teaspoon of heavy cream
• One tablespoon of butter
• Five tablespoons of flour
• One egg yolk
• One-half cup of parsley

Directions

1. Coat the butter in flour.
2. Mix the egg yolk into the heavy cream until fully incorporated.
3. Melt the butter into the milk.
4. Stir the cream-yolk mixture into the butter and milk.
5. Heat the mixture while stirring constantly until desired consistency is achieved.
6. Add in parsley prior to serving.

Source — Creole Cookery Book
Prepared by Braeden Ferguson
Louisiana Anthology
July 5, 2021