Saltsa Aspri (Greek White Sauce)

      Thin Sauce
      1 tb Butter                              1 c  Milk; warm
      1 tb Flour
           Salt & White pepper                      Grated nutmeg

      Medium Sauce
      2 tb Butter                              1 c  Milk; warm
      2 tb Flour
           Salt & White pepper                      Grated nutmeg

	 Heavy Sauce
      3 tb Butter                              1 c  Milk; warm
      3 tb Flour
           Salt & White pepper                      Grated nutmeg


  To make the sauce, in a heavy saucepan melt the butter and heat
  WITHOUT browning.  Using a wire whisk, stir in the flour.  Cook for 1
  to 2 minutes over low heat, then remove from the burner and gradually
  stir in the warm milk.  Move the pan back to the heat and bring to a
  boil, stirring steadily for a smooth sauce.  Add a pinch of salt and
  white pepper, and grate a little nutmeg for a nice flavor.

  As a general rule, thin white sauce is used for soups and sauces,
  medium for pastitsio and moussaka and other au gratin dishes, and a
  thick sauce for croquettes and souffles.