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Rommergrot Dahl
norwegian
1 stick (1/2 cup) unsalted
1 butter
3/4 cup all purpose flour
4 cup milk
1/4 cup granulated sugar
1/2 teaspoon salt
1 brown sugar and cinnamon as
1 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.
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