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Perfect Béchamel
From: M. D. Benoit
Béchamel is a white sauce with infinite possibilities. Add a bit of tomato juice, and you
have Sauce Aurore; a bit of cheese, Sauce Mornay; onion and paprika, Sauce Hongroise.
It is used in Chicken à la King, over ham or fish. There are several ways of making it, but
mine turns out perfect, every time. The trick is to pour very cold milk over hot flour.
1
1
1
tbsp. butter or vegetable oil
tbsp. white flour
cup very cold milk
Salt and pepper
Heat butter in pan until it bubbles, or oil until it smokes lightly. Add flour and stir
vigorously, until well mixed and roux is fragrant, about 2-3 minutes. Remove from heat.
Pour, all at once, the cold milk over the flour mixture. Stir quickly or whisk. Return to
medium-low heat and stir continuously until thickened, about 5-8 minutes. Season to
taste.
If you want a slightly thicker sauce, add more flour. If it’s too thick, add warm milk. It’s
easier to thin this sauce than to make it thicker.
About the Author: M. D. Benoit discovered science fiction and mystery through her
father’s bedtime stories, which were always full of gadgets, dark doorways, and
disappearing people. She lives in Ottawa, Canada, with her husband and her cat (who is
really an alien). ‘TIL THE FAT LADY SINGS, a science fiction mystery, is her first e-
novel. Visit her website for a taste of the Fat Lady.
Author's URL: http://www.geocities.com/mdbenoit_2000
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Picnic Baked Beans
From: Rita Hestand
You can't do anything too wrong to beans except burn them. So don't worry. If the beans
aren't sweet enough, add brown sugar to taste and cook another thirty minutes. Beans
should not be soupy but have some liquid. If the beans are too sweet then add more dry
mustard. This works just like a sweet and sour dish. Don’t taste the beans until they
have cooked long enough to absorb some of the flavor.
3
cans of pork and beans
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