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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. Recipe By : Locke-Ober, Boston, MA From: Date: 05/27 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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|Serving Size: 1 Serving (459g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 839 (87%)|
|Amt Per Serving||% DV|
|Total Fat 93.2g||124 %|
|Saturated Fat 58.1g||290 %|
|Monounsaturated Fat 26.5g|
|Polyunsanturated Fat 3.5g|
|Cholesterol 309.2mg||95 %|
|Sodium 256.1mg||9 %|
|Potassium 550.2mg||14 %|
|Total Carbohydrate 23.4g||7 %|
|Dietary Fiber 0.3g||1 %|
|Sugars, other 23g|
|Protein 12.9g||18 %|
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Calories per serving: 965
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