Cream Sauce From The Golden Age Of Rail Recipes

Steps:

• In the 2-quart saucepan, make a roux using the butter and flour; bring to a light brown color, about 2-3 minutes.
• Meanwhile, combine milk and chicken stock in the smaller saucepan and heat just to boiling. Pour hot milk/stock mixture slowly into roux, stirring constantly with a whisk to prevent lumps. Cook over lowest heat for 30 minutes.
• Strain sauce into the top of a preheated double boiler, place a dab of butter on top to prevent crust from forming, and set aside until needed.

Steps:

• 1. Heat grease in medium saucepan over medium heat until hot. Sauté onion 2 minutes, stir in salt and pepper, thyme,celery salt, garlic powder and flour. Whisk in milk and broth then cream cheese chunks stir until cheese melts and mixture begins to bubble.
• 2. Stir in the 2 cups of whatever you are using , such as chicken or seafood or just asparagus, etc. If meat or seafood is used, stir in the thawed peas and carrots and cook until heated through and vegetables are tender. Remove from heat; stir in parsley. Serve over split country biscuits of thick toasted garlic toast or Texas toast.
• 3. good with scrambled eggs and bacon on biscuits too.

Steps:

• Cook the onion: In a medium saute pan, combine the butter and onions with 2 tablespoons water and a generous pinch of salt over medium-low heat. Cook, stirring occasionally, until tender, 8 to 10 minutes. (There should be little liquid in the pan and the onion should not be browned.)
• Make the cream base: In a saucepan, add the cream and warm over medium heat. Allow the cream to come to a boil and reduce slightly, 2 to 3 minutes. Add the Gruyere and Parmesan and let melt a little. Add the Worcestershire, nutmeg, lemon zest and salt and pepper to taste. Whisk the ingredients together in the pan and let it cook until the cream thickens, 2 to 3 minutes.
• Pour the cream base over the onions and bring to a simmer. Remove from the heat, then stir and let the mixture rest for 2 to 3 minutes. Taste for seasoning.