Alma Lach

Chantilly

Preparation info
    • Difficulty

      Easy

Appears in
Hows and Whys of French Cooking
Hows and Whys of French Cooking

By Alma Lach

Published 1974

  • About

Method

Remove Béchamel sauce from heat. Stir in 1 teaspoon grated fresh lemon rind and 4 tablespoons whipped cream