-
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...
-
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...
-
Macarona bil-
bechamel (مكرونة بالبشاميل) is a
traditional Egyptian pasta bake that
combines penne pasta, a ****ed meat sauce, and
creamy béchamel sauce. Some...
-
alternating with
fillings such as ragù (ground
meats and
tomato sauce),
béchamel sauce, vegetables,
cheeses (which may
include ricotta, mozzarella, and...
- 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...
- It
consists of a
breaded cutlet of
chicken or pork
topped with a
white béchamel sauce and cheese,
usually cheddar. The name is a
reference to the American...
- 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...
- peas, and al
burro or ô burru,
filled with
prosciutto and
mozzarella or
béchamel sauce. A
number of
regional variants exist which differ in
their fillings...
