Bechamel Sauce

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2 tb Cornstarch
Egg, whipped
2 c milk
1/4 c Parmesan cheese
1/3 c Butter (3/4 stick)

Original recipe makes 1 Servings



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

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