1.Put the butter to low fire or water bath so that the whey separates from the fat.
2.Boil the milk and let it refresh.
3.Sift the wheat flour.
4.In a thick container mix the flour with the butter fat.
5.Put to low fire during 10 minutes. Stir constantly using a wooden spatula (white roux).
6.Pour the milk and the butter whey over the roux.
7.Constantly stir with a wire whisk. Cook during 35 min.
8.If is not going to be eaten immediately, then, put some butter pieces over it.
(conceived for 5500 g)
Translated by: Osmany Ortiz González (Azurina)