HORS # OEUVRE

The thick fieitt of the raw Codfish may be selichdi very
finely and served as an Hors D’Oeuvre.

| SAUCES |
WHITE SAUCE (THIN)

1 tablespoon Butter —
1 tablespoon Flour
1 cup Milk, Salt and Pepper

WHITE SAUCE (MEDIUM)

2 tab:espoons Butter
2 tablespoons Flour
1 cup Milk, Salt and Pepper

WHITE SAUCE (THICK)

_ 8 tablespoons Butter
- 8 tablespoons Flour
1 cup Milk, Salt and Pepper

Heat butter in-seucepan until bubbling, add the dry
flour, m‘x well, cook one minute, add the milk . gradually
until smooth. Season, bring to the: boiling point. .Cook
two minutes. = r

Ask for “HALIFAX” or “ACADIA” Brands Boneless
_ Codfish