Combine butter and flour in a saucepan. Cook over medium heat, whisking constantly with a wire whip until the flour smells cooked (it will have no smell until it is cooked) and it is light golden color. Remove roux from heat. Bring milk to a simmer in another saucepan. Using the wire whip, thoroughly incorporate the roux into the milk. Add nutmeg, salt and pepper. Strain the sauce through a sieve until there are no tiny lumps. Dot the top of the sauce with melted butter to prevent skim from forming. This sauce is used to make "Sauce Nantua" and "Broccoli with Mornay Sauce" (both in this cookbook). NEWSPAPER ARTICLE From a collection of my mothers (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glens MM Recipe Archive, G Internet.
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|Serving Size: 1 Serving (493g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 1694 (80%)|
|Amt Per Serving||% DV|
|Total Fat 188.2g||251 %|
|Saturated Fat 118.7g||593 %|
|Monounsaturated Fat 48.6g|
|Polyunsanturated Fat 7.5g|
|Cholesterol 499.8mg||154 %|
|Sodium 1526.2mg||53 %|
|Potassium 405.5mg||11 %|
|Total Carbohydrate 93.9g||28 %|
|Dietary Fiber 3.1g||12 %|
|Sugars, other 90.8g|
|Protein 18.7g||27 %|
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Calories per serving: 2117
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