Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 tb Butter
2 tb Chopped onions
2 tb Flour
2 1/2 c Hot milk
1/2 ts Salt
1/4 ts White pepper
1 pn Grated nutmeg

In small, heavy saucepan, melt butter. As soon as butter is melted,
add onions and cook over medium flame for 3 minutes, or until onions
begin to turn golden. Stir in flour. Stir in milk and cook, stirring
constantly until smooth. Add salt, pepper, and nutmeg, and cook over
low flame for 30 mins, stirring occasionally. Strain. Bechamel sauce
may be prepared in advance, and keeps well in refrigerator for more
than two weeks. Makes 2 cups of sauce. Recipe Source: THE ART OF
FRENCH COOKING by Fernande Garvin Published by Bantam Books, Inc. (c)
1958 Recipe formatted for MasterCook II by: Joe Comiskey JPMD44A on
02-18-1995

Recipe By : Fernande Garvin - "The Art Of French

From: Dan Klepach Date: 06-10-95 (159) Fido:
Cooking

Browse by categories