1 Cold water, as needed to thin flour paste (approximately 2-3 tablespoons / 30-45 ml)
Instructions
1. Remove any skin from the dried beef and separate the slices into individual pieces. Place the beef in a bowl, cover with hot water, and let stand 10 minutes. Drain thoroughly and set aside. This step draws out excess salt.
2. Scald the cream (a technique in which cream is heated until small bubbles form around the edge of the pan and steam rises, approximately 180°F / 82°C, but not brought to a full boil) in the top of a double boiler set over simmering water.
3. In a small bowl, whisk the flour with just enough cold water to form a smooth, pourable paste, approximately 2-3 tablespoons (30-45 ml) of cold water. No lumps should remain.
4. Stir the flour paste into the scalded cream. Cook in the double boiler, stirring frequently, for 10 minutes, until the mixture thickens enough to coat the back of a spoon and no raw flour taste remains.
5. Add the drained dried beef to the cream sauce and stir to combine. Continue heating in the double boiler for 3-5 minutes, until the beef is warmed through and the sauce is cohesive and glossy. Serve immediately.
6. Note: Farmer states that 1 cup (240 ml) of White Sauce No. 1 may be substituted for the scalded cream and flour paste, yielding the same consistency without the separate thickening step.
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