Nutmeg Cream Sauce For Cauliflower
Source: Vintage Recipes from Amy Vanderbilt's Complete Cookbook (c. 1961)[Drawings by Andrew Warhol]
2 tbsp butter or margerine
2 tbsp flour
1/8 tsp pepper
1/2 tsp salt
1/2 tsp powdered nutmeg
3/4 cp milk
1/4 cp water from cauliflower kettle
1/4 cp buttered crumbs
1 - Melt butter or margerine in saucepan over low heat.
2 - Stir in flour smoothly.
3 - Add seasonings and mix until well blended.
4 - Stir in milk and cauliflower liquid slowly.
5 - Cook, stirring constantly, until smooth and thickened.
6 - Pour over hot cauliflower in serving dish.
7 - Sprinkle with buttered crumbs.
8 - Sprinkle with few grains of nutmeg.
Makes 1 cup cream sauce. If mixed with crumbs makes 1 1/4 cups sauce.