Title: Bechamel or Veloute Sauce
Categories: None
Yield: 1 Servings

4 tb Butter
5 tb Flour
2 3/4 c Hot milk or chicken broth
Salt and freshly ground
-black pepper
1/4 c Light cream
3/4 c Grated Swiss cheese or
-Fontina

Heat butter and add flour. Cook slowly for a minute or two. Add the hot
liquid and bring to a boil,

stirring continuously. Season to taste with salt and pepper; beat in cream.
Off heat, add cheese and

adjust the seasoning.

Yield: 3 cups of sauce
Recipe By : COOKING MONDAY TO FRIDAY SHOW #MF6738

Posted to MC-Recipe Digest V1 #272

Date: Thu, 31 Oct 1996 17:39:56 -0500

From: Gail Shermeyer <4paws@netrax.net>