WHITE SAUCE
White sauce is sometimes required for vegetables and sometimes for puddings. In the former case some good-flavoured, uncolored stock must be thickened with white roux, and then have sufficient cream added to it to make the sauce a pure white.
When white sauce is wanted for puddings, sufficient butter sauce must be sweetened, and very slightly flavored with nutmeg or almond, and then an equal quantity of cream added to it to make it a pure white. White sauce should not have with it any strong predominant flavor.
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From Cassell's Vegetarian Cookery - A Manual Of Cheap And Wholesome Diet by A. G. Payne
