| 41. | The sauce was originally thought to be a variant of bechamel but its flavor is distinctly different.
|
| 42. | The first step was to eliminate flour from sauces, and beurre blanc was certainly lighter than bechamel.
|
| 43. | Brown flecks of nutmeg speckled the bechamel, which led to an airy pocket of goat cheese and basil.
|
| 44. | Arrange 1 / 4 of pasta evenly over Bechamel Sauce to cover as much of casserole bottom as possible.
|
| 45. | Drizzle meat sauce with about 1 / 2 cup Bechamel and sprinkle with about 1 / 4 cup cheese.
|
| 46. | Use mace in bechamel and onion sauce, clear soups, shellfish stock, cheese souffles and cream cheese desserts.
|
| 47. | Top with the last layer of lasagna, then the last of the bechamel and sprinkle with the last Reggiano.
|
| 48. | Surround with a bechamel sauce seasoned with chopped fresh herbs, Mornay sauce or other cheese sauce, if desired.
|
| 49. | Lightly drain, toss lightly with a little of the olive oil and set aside while you prepare the bechamel.
|
| 50. | Slowly whisk in warm milk, beating constantly, about 10 minutes, until bechamel sauce is thick and smooth.
|
