To make the sauce, in a heavy saucepan melt the butter and heat WITHOUT browning. Using a wire whisk, stir in the flour. Cook for 1 to 2 minutes over low heat, then remove from the burner and gradually stir in the warm milk. Move the pan back to the heat and bring to a boil, stirring steadily for a smooth sauce. Add a pinch of salt and white pepper, and grate a little nutmeg for a nice flavor. As a general rule, thin white sauce is used for soups and sauces, medium for pastitsio and moussaka and other au gratin dishes, and a thick sauce for croquettes and souffles. From "The Food of Greece" by Vilma Liacouras Chantiles. Typed for you by Karen Mintzias
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|Serving Size: 1 Serving (950g)|
|Recipe Makes: 1|
|Calories from Fat: 659 (73%)|
|Amt Per Serving||% DV|
|Total Fat 73.2g||98 %|
|Saturated Fat 46.1g||231 %|
|Monounsaturated Fat 19g|
|Polyunsanturated Fat 3g|
|Cholesterol 197.7mg||61 %|
|Sodium 721.5mg||25 %|
|Potassium 355.1mg||9 %|
|Total Carbohydrate 51.5g||15 %|
|Dietary Fiber 1.5g||6 %|
|Sugars, other 50g|
|Protein 12.6g||18 %|
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Calories per serving: 907
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