Recipe - Salsa Di Balsamella - Bechamel Cream Sauce

4 tablespoon Butter
4 tablespoon Flour
2 cup Milk; heated
Salt
Cayenne pepper; a pinch
Nutmeg; a pinch

Over low heat, melt the butter into a saucepan, making sure it does not
brown. Add the flour and mix thoroughly. Add the warm milk slowly,
stirring constantly, until the sauce is thick and creamy. Stir in the
seasonings. Makes 2 cups/470 ml From Chef Pasquale Carpino's Gourmet
Italian Cooking Source: Gourmet Italian Cooking

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini