Bechamel Sauce -
Bring milk to near boil on one burner, and on another burner, melt butter and add 4 Tbls All Purpose Flour. Heat on medium the flour - butter mix until it turns golden sandy beige with bubbles forming around the edges.
Pour hot milk into flour - butter mixture one cup at time and stire using a slatted spoon.
Add salt, cayenne, pepper, and nutmeg.
Add quartered eggs to mixture and fold in.
Serving
Suggestions
Serve over toast points.
Originally Submitted
12/26/2010
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