A bechamel sauce with cubed potatoes.
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|From the notebook of J.L. from Avon Lake, Ohio. Dated 1915.|
Cut cold boiled potatoes in cubes and heat in white sauce.
2 T. butter
2 T. flour
1 c. milk
1/4 t. salt
Melt butter in saucepan. Add flour; stir till mixed. Add milk gradually, stirring all the time. Cook until dissolved.