Notes Original Recipe for Creamy White Sauce May 1988 for our fresh asparagus (pg. 54) * egg garnish 4 T. butter melted in heavy pan Remove from heat + stir in 4 T. flour — making a paste Add slowly — stirring to keep smooth 1 C. milk + dash of salt 1 C. heavy cream (unwhipped - whip cream) Return to burner + stir til thickens + boils. 3 oz. cheese Cut slivers of medium (orange) cheddar cheese + stir into sauce. Remove from heat + serve when cheese is melted but not totally blended so sauce has pretty color variation. * Serve over asparagus and garnish with 2 poached eggs, diced. Eleanor's father "Pa" Sieverding would always take a little dab of butter and put it in his mouth as he left a meal.