Title: Locke-ober cream sauce
 Categories: Other sauce
      Yield: 4 Servings
 
      4 tb Butter
      4 tb Flour
      1 c  Whole milk
      1 c  Light cream
      1 pn Salt
 
  STEP ONE: The Roux-- In a double boiler, over lightly simmering
  water, melt butter, stir in flour, blend, and let cook for 10
  minutes. STEP TWO: Heat milk and cream together in a separate pan and
  stir slowly with a wire whisk bit by bit into flour and butter roux.
  Add salt and cook slowly for 45 minutes. VARIATIONS: An alternate
  method is to place sauce in a covered ovenproof dish and cook in a
  275-degree oven for 45 minutes. For a thinner sauce, more warm milk
  may be added.