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Béchamel Sauce
- Difficulty
Easy
Published 1990
Method
Divide the Velouté sauce (according to the quantity required) into three parts; put one-third into a stewpan, and having reduced it, add thereto a quart (more or less) of boiling creami-after allowing the sauce to boil a few minutes longer, stirring it the whole time, pass it through the tammy into a basin, or bain-marie
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