Fred Harvey Cream Sauce Recipes

CREAM SAUCE FROM THE GOLDEN AGE OF RAIL

Steps:

• In the 2-quart saucepan, make a roux using the butter and flour; bring to a light brown color, about 2-3 minutes.
• Meanwhile, combine milk and chicken stock in the smaller saucepan and heat just to boiling. Pour hot milk/stock mixture slowly into roux, stirring constantly with a whisk to prevent lumps. Cook over lowest heat for 30 minutes.
• Strain sauce into the top of a preheated double boiler, place a dab of butter on top to prevent crust from forming, and set aside until needed.

FRED HARVEY CREAM SAUCE

Steps:

• In a 2-qt saucepan make a roux using the butter and flour and bring to a light brown color.
• Meanwhile in another pan combine the milk and stock and heat to just boiling.
• Pour the milk mixture slowly into the roux whisking constantly to prevent lumps.
• Cook over low heat for 30 min.

BETTER THAN FREDDY'S FRY SAUCE

Steps:

• Thoroughly mix all ingredients together, pour into condiment squirt bottles, and refrigerate.
• Note that refined table sugar will work just fine instead of Turbinado sugar, and also note that if you use conventional ketchup (which is loaded with high-fructose corn syrup) instead of Westbrae, you should omit the added sugar. Finally, you can substitute plain table salt for the Freddy's Seasoning, which is mostly just table salt plus some garlic powder, onion powder, paprika and turmeric.
• And lastly, if you want a fry sauce that tastes more like Freddy's, just omit the last four ingredients in the list!

CHICKEN MACIEL

Steps:

• Dice chicken into 1-inch squares.
• In large skillet over medium heat, melt butter and stir in curry powder and sherry Add chicken to this mixture and sauté 5 minutes.
• Meanwhile, cook rice.
• Using a 2-quart saucepan, heat sauce (see Fred Harvey Cream Sauce).
• Carefully blend chicken and cooked rice into the sauce.
• Stir carefully until well mixed.
• Place in casserole, top with grated cheese, and place under broiler until browned, about 4 minutes, or bake in glass dish at 400 degrees until browned and bubbly, about 10 minutes.