Locke-Ober Cream Sauce

STEP ONE: The Roux-- In a double boiler, over lightly simmering water, melt butter, stir in flour, blend, and let cook for 10 minutes.

STEP TWO: Heat milk and cream together in a separate pan and stir slowly with a wire whisk bit by bit into flour and butter roux. Add salt and cook slowly for 45 minutes.

VARIATIONS: An alternate method is to place sauce in a covered ovenproof dish and cook in a 275-degree oven for 45 minutes.

For a thinner sauce, more warm milk may be added.