SC - Bechamel
Phil & Susan Troy
troy at asan.com
Fri Sep 4 09:34:44 PDT 1998
Christine A Seelye-King wrote:
>
> Plus a dash of nutmeg, if you are going to make Bechamel sauce.
> Christianna
Certainly nutmeg is helpful for most practical applications of bechamel sauce.
I don't believe it is part of the canonical method. Let's say nutmeg is used
in a lot of the small sauces of which bechamel is the mother. Let's not get
caught up in sauce orthodoxy, though, since I note no one has mentioned the
veal knuckle necessary for a REAL bechamel, which is a veal veloute enriched
with cream.
Anybody who feels this stuff is really important (anyone???) should get a copy
of Raymond Sokolov's seminal work, _The Saucier's Apprentice_.
Be that as it may, I love nutmeg in my bechamel, especially with mushrooms or spinach.
Adamantius
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Phil & Susan Troy
troy at asan.com
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