| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Meats |
|
Sauces |
1 |
Servings |
INGREDIENTS
| 1 |
ga |
Bechamel |
| 6 |
oz |
Parmesan cheese |
| 2 |
oz |
Whole butter |
|
|
As needed chicken stock; (to thin) |
INSTRUCTIONS
1. Heat bechamel, add cheese and let "melt".
2. when finished add butter.
3. use stock to thin if necessary, should be a thick sauce.
NOTES : YIELD: 1 gallon
Recipe by: S.C.I. - Jamie
Posted to recipelu-digest Volume 01 Number 525 by CuisineArt
<CuisineArt@aol.com> on Jan 14, 1998
A Message from our Provider:
“We can do nothing, we say sometimes, we can only pray. That, we feel, is a terribly precarious second-best. So long as we can fuss and work and rush about, so long as we can lend a hand, we have some hope; but if we have to fall back upon God — ah, then things must be critical indeed! #A.J. Gossip”