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