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Antoine's Restaurant Cookbook by Jr. Roy F. GusteMakes 1 1/2 cups2 tablespoons butter 2 tablespoons flour1 1/2 cups warm scalded milk salt and ground white pepperMelt the butter and stir in the flour. Stir and cook without coloring until mixture becomes foamy. Stir in the milk and bring to a boil, then turn fire down to a simmer. Add salt and pepper to taste. Remove from the fire and dot top of sauce with a few pieces of butter to prevent a film from forming.
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