"Bechamel" Quotes from Famous Books
 ... Plain Hollandaise; Anchovy, Bechamel, Tarragon, Horseradish, Cream or White, Brown Butter, ...
— Many Ways for Cooking Eggs • Mrs. S.T. Rorer
... clove of garlic and some parsley fine and put in the pan, together with a tablespoonful of butter. Let these boil very quick for twelve minutes, keeping the pan tightly covered. Take off half shells and place the mussels in a chafing dish and pour over them Bechamel sauce and then add sufficient milk gravy to cover. Serve hot from ...
— Bohemian San Francisco - Its restaurants and their most famous recipes—The elegant art of dining. • Clarence E. Edwords |
