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4
Medium
40 min
Published 2011
A creamier, richer alternative for Madame, with the simple addition of a fried egg and a couple spoonfuls of Béchamel sauce. Béchamel sauce owes its name to the Marquis of Béchamel, who felt it was an improvement on velouté (which is made in a similar way but with white stock rather than milk), although it was originally made by simply adding large quantities of cream.