Bechamel or Veloute Sauce
Bechamel or Veloute Sauce Preparation
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 <firstname.lastname@example.org>
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