Title: Rommergrot dahl (norwegian cream porridge)
 Categories: Porridge, Norwegian
      Yield: 46 Servings
 
      1    Stick (1/2 cup) unsalted
           Butter
    3/4 c  All purpose flour
      4 c  Milk
    1/4 c  Granulated sugar
    1/2 ts Salt
           Brown sugar and cinnamon as
           Accompaniments if desired
 
  Preparation: In a saucepan melt the stick of butter over moderate
  heat, stir in the flour, and cook the roux, whisking, for 3 minutes.
  Stir in the milk, scalded, in a stream, the granulated sugar, and the
  salt and cook the mixture, whisking, for 6 to 8 minutes, or until it
  is thickened and smooth. Serve the rommegrot with the additional
  butter, the brown sugar, and the cinnamon.