Chou Palmiste en Sauce Blanche

Palm Hearts in White Sauce

Preparation info
  • Serves


    • Difficulty


Appears in

By Elisabeth Lambert Ortiz

Published 1973

  • About


  • 2 14 oz. tins palm hearts
  • oz. sweet butter


Heat the palm hearts in their own liquid. Drain thoroughly and chop coarsely. Place in a buttered oven-proof dish.

Meanwhile melt the butter in a small saucepan, stir in the flour and cook over low heat, stirring constantly for about a minute. Heat the milk and cream together and pour on to the butter-flour mixture, stirring constantly until smooth. Season to taste with salt and pepper