SC - Bechamel
Christine A Seelye-King
mermayde at juno.com
Fri Sep 4 08:13:33 PDT 1998
Plus a dash of nutmeg, if you are going to make Bechamel sauce.
Christianna
On Fri, 04 Sep 1998 10:19:20 +0800 Craig Prince <house51 at iinet.net.au>
writes:
>Hi list,
> Just to clarify this, the sauce that you are actually talking
>about
>is called bechamel;
>equal quantities of flour and butter (cooked untill it obtains the
>colour
>you desire, no colour for white sauce, brown for another)
>
>Once the roux is made star adding milk slowly, continiously stiring to
>keep
>it lump free.
>When you have added the required amount of milk you then drop a
>studded
>onion into the sauce(an onion studded with cloves) and simmer *Never
>boil*
>untill the flour has been cooked.
>
>That is your basic white sauce.
_____________________________________________________________________
You don't need to buy Internet access to use free Internet e-mail.
Get completely free e-mail from Juno at http://www.juno.com
Or call Juno at (800) 654-JUNO [654-5866]
============================================================================
To be removed from the SCA-Cooks mailing list, please send a message to
Majordomo at Ansteorra.ORG with the message body of "unsubscribe SCA-Cooks".
============================================================================
More information about the Sca-cooks
mailing list