1919 - The Italian Cook Book

White Sauce

DDV CULINARY

This sauce can be served with boiled asparagus or with cauliflower.
The ingredients are
1/4 lb. of butter,
a tablespoonful of flour,
a tablespoonful vinegar,
one yolk of egg,
salt
and pepper,
broth or water in sufficient quantity.

Put first on the fire the flour with half the butter and when it
begins to be browned pour over it the broth or the water little by little,
stirring with the wooden spoon and adding the rest of the butter
and the vinegar without making the water boil too much.
When taken off the fire add the yolk of the egg, stir and serve.