Bechamel

[Rob Hilton]

Hi Robert 

Bechamel?  que es?  what is Bechamel?  I have chicken stock and nutmeg and
vegetables..... 

Thanks, 

Rob Hilton
robert at csa.com
Bethesda, MD.

At 08:53 PM 10/6/98 -0600, Robert L. Chehey wrote:
>Meanwhile, try this:
>
>Boil a large bunch of nettles and sundry aromatic vegetables in a good
chicken
>stock.  Make a double-strength Bechamel.  Strain and puree the veggies, then
>combine with the stock and white sauce.  Thin with milk or cream, if
necessary,
>adjust the seasoning, and  grate a little nutmeg on top. This makes a
lovely pale
>green cream soup.  Try floating rounds of sauteed morel on it.  Yummy!!