Title: Bechamel Sauce
Categories: Sauces
Yield: 1 Servings

2 Onions
1 1/2 oz Butter
1 1/4 oz Flour
1 1/2 c Calfs Broth
2 1/8 c Milk
Salt
Pepper,white
Nutmeg

1. Chop the onions finely, saute them in the butter until glassy. 2. Add
the flour and stirring constantly until flour is light yellow. 3. Add the
milk and the broth;mix with a whisk so you have no clumps. 4. Let the sauce
simmer, on low heat, for 20 minutes. 5. Season and pour through a sieve.
This sauce is good over cauliflower,potatoes and broccoli.

Translated by Brigitte Sealing Cyberealm BBS Watertown NY 315-786-1120
Posted to MM-Recipes Digest V3 #294

Date: Sun, 27 Oct 1996 07:17:50 -0600

From: netdir@cyberspc.mb.ca (S.Pickell)