Recipe - Bechamel Or Veloute Sauce

4 tablespoon Butter
5 tablespoon Flour
2 Three fourths cup Hot milk or chicken broth
Salt and freshly ground
black pepper
One fourth cup Light cream
Three fourths cup Grated Swiss cheese or
Fontina

Heat butter and add flour. Cook slowly for a minute or two. Add the hot
liquid and bring to a boil,

stirring continuously. Season to taste with salt and pepper; beat in cream.
Off heat, add cheese and

adjust the seasoning.

Yield: 3 cups of sauce
Recipe By : COOKING MONDAY TO FRIDAY SHOW #MF6738

Posted to MCRecipe Digest V1 #272

Date: Thu, 31 Oct 1996 17:39:56 0500

From: Gail Shermeyer 4paws@netrax.net