Base for light meat sauces
5 cups (1 l) skim strong beef or chicken broth
3 tbsp (30 g) flour
1/2 cup (100 ml) milk
60 g butter
Flour to bake yellowing in dry iron pan, stirring constantly, away from heat and stir until cool. Added gradually and stirring half cold broth. The resulting homogenous diluted with the remaining broth and boil 40 minutes on low heat, stirring to not burn and remove the foam. Salt and strain. Add milk and the butter. Sauce mix and retired from the fire. Until use is kept in a water bath. From this sauce by adding suitable additives are obtained frikaseta sauces, egg and dairy dishes.