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Béchamel sauce (/ˌbeɪʃəˈmɛl/, French: [beʃamɛl] ) is one of the
mother sauces of
French cuisine, made from a
white roux (butter and flour) and milk, seasoned...
- παστίτσιο, pastítsio) is a Gr****
baked pasta dish with
ground meat and
béchamel sauce, with
variations of the dish
found in
other countries near the Mediterranean...
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thickened with eggs)
Béchamel à l’ancienne (Old
Fashioned Béchamel)
Béchamel de
volaille (Poultry
Béchamel)
Béchamel maigre (Leaner
Béchamel)
Poivrade brune...
- dish, a snack, or fast food worldwide. The
binder is
typically a
thick béchamel or
brown sauce,
mashed potatoes,
wheat flour, or
wheat bread. The binder...
-
alternating with
fillings such as ragù (ground
meats and
tomato sauce),
béchamel sauce, vegetables,
cheeses (which may
include ricotta, mozzarella, and...
- (burning) of the milk.
Scalded milk is
called for in the
original recipes for
Béchamel sauce, as
adding hot liquid,
including milk, to a roux was
thought less...
-
layer made of milk-based
sauce thickened with egg (custard) or
flour (
béchamel sauce). In Greece, the dish is
layered and
typically served hot. Tselementes...
- A
Mornay sauce is a
béchamel sauce with
grated cheese added. The
usual cheeses in
French cuisine are
Parmesan and Gruyère, but
other cheeses may also be...
-
prepared cold but
served lukewarm like pesto,
cooked and
served warm like
bechamel or
cooked and
served cold like
apple sauce. They may be
freshly prepared...
- but
sometimes Comté or
Emmental cheese as well. Some br****eries also add
béchamel sauce.
Croque monsieur may be
baked or
fried so that the
cheese topping...
