White Sauce for Veal or Lamb

Ingredients

• Pint of milk
• Flour
• Small piece of butter
• Blade of mace- outer covering of the nutmeg
• Grated nutmeg

Directions

1. Start with the pint of milk.
2. Thicken the pint of milk with flour.
3. Continue to thicken the milk by adding a small amount of butter.
4. After adding the butter, add a blade of mace.
5. Add grated nutmeg to complete your sauce.
6. Serve with veal or lamb.

Source — Creole Cookery Book
Prepared by Daisy Peterson
Louisiana Anthology
December 2, 2021