Title: Bechamel Sauce
Categories: Sauces
Yield: 1 Servings

1/3 c Butter (3/4 stick)
2 tb Corn Starch
2 c Milk
1/4 c Parmesan Cheese
Egg, whipped

In a warm saucepan melt butter. Remove from heat and wisk in Corn starch
until well blended. Return to heat and wisk in 2 cups of Milk (one at a
time), continue until sauce thickens.

Remove from heat and wisk in Parmesan Cheese, then fold in one whipped egg.

* Keep heat fairly low.

From: John Soanes Date: 10-07-93

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini