Yield: 46 Servings
|1 \N||Stick (1/2 cup) unsalted|
|¾ cup||All purpose flour|
|¼ cup||Granulated sugar|
|\N \N||Brown sugar and cinnamon as|
|\N \N||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.