Show Cream Sauce Success White sauce cream sauce or roux essentially the same thing is the for much in the culinary old Souffles baked omelets cream ups ps and many sauces all aU require i it ita s sfa a foundation Hence the mastery fits making is important to every everyl l CC coo cook ne no Important thing to remember that the flour must be thoroughly poked if the sauce is to be consid re ed e h successful It is better to let a atin tin fini sauce cook slowly until it is ll picker ker than to add more mere flour to gain sickness Km mother nother thing to remember is that I making a cream soup the other in in- meat meat stock tomato Juice puree or whatever it may should be poured into the milk m makes curdling less likely Sometimes the acid in the other in- in of cream cream- soup causes milk mUk Also the addition of salt sail tresh resh milk curdles it and so salt never be added until the very verI minute to a cream soup It If cream soup does curdle after it Is immediately beat heat It thorough thorough- A. A with ith an egg beater to bring back original creamy state ry ry adding a small pinch of soda phe he milk mUk mixture before pouring pouring- to to- ajo ato or any other very sub sub- ance nce into it a |