irections for sauce:
This recipe makes enough sauce for about
salt and pepper.
GORGONZOLA BECHAMEL: Melt butter or margarine in
First prepare a bechamel: Melt the butter in a
ith a little whipped cream (recipe follows) or cinnamon on top
aking paper.
For the Bechamel: In heavy bottomed saucepan, melt
licing them To prepare the Bechamel, melt butter in a large
efore serving, add milk.
Bechamel Sauce:
Add milk, onion
nd thicken. Set aside.
BECHAMEL: Melt the butter in a
et aside.
For the Bechamel Sauce:
In a saucepan
o lowest setting, cover.
Bechamel Sauce: In large saucepan, melt
poon. Cook and stir until bechamel sauce thickens and coats the
illing mixture.
FOR THE BECHAMEL SAUCE; melt the butter in
mooth.
Set aside.
Bechamel: Melt butter in small saucepan
l dente.
Prepare the bechamel (with nutmeg) and leave to
o 425 degrees F.
Bechamel sauce: In a 2 quart
Keep 1 cup of the flour out to use this flour to roll out dough with.
Combine lard,flour,baking powder,salt.
In a cup with fork slightly beat egg, vinegar and cold water to make up 1 cup of ingredients
Add egg, water and vinegar to flour mixture form a ball.
Do not overwork dough.
Please, refrigerate dough for at least 1 hour or 24 hrs {this freezes very well} before using for the best result.
Bake at 400 Degrees in a preheated oven for 10 minutes then reduce oven temperature to 350 until pastry is golden brown!
arm.
Bread Pudding Sauce Recipe.
Mix everything together and
he refrigerator to get the best taste out of the chicken
he tomato used in the recipe.) PLEASE DO NOT ADD ANY
he top.
For the bechamel sauce, melt the butter in