Catholic Recipe: Shrimp Sauce
Serve this shrimp sauce with your Rolled Omelet.
Make 1 cup White Sauce (see recipes) using 4 Tablespoons butter or margarine, 3 Tablespoons flour, 1 cup milk or light cream, salt, and pepper. Add 1 can (5-1/2 ounces) small shrimp, drained.Recipe Source: Cook's Blessings, The by Demetria Taylor, Random House, New York, 1965
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