Preparation info

    • Difficulty


Appears in

Poor Cook: Fabulous food for next to nothing

Poor Cook

By Susan Campbell and Caroline Conran

Published 1971

  • About


  • ½ pint well-flavoured thin Béchamel, made with half milk and half fish- or


Sieve the egg yolks into the Béchamel, chop the whites and add these too. The Béchamel should be of a creamy consistency so that the egg whites are visible as a texture in the sauce. Season and serve hot. This has become almost a joke because it smacks of institutions, but made properly it is a good English sauce of quality.