Featured Blog Posts – September 2010 Archive (1)

300 year old Bechamel recipe

So fellow chefs, here is a killer recipe .

8oz butter(use pulugra)

8oz flour(sifted)

4 liters half & half

1/2 med onion blanched & studded with bay leaf & clove

pinch nutmeg, sea salt, white pepper

pork back fat( chilled & sliced thinly.


48 hours in advance put together, half & half, onion, & seasonings. let infuse.

make white roux with butter & flour, add liquid in thirds, use only a

wooden spoon.… Continue

Added by Jamie on September 13, 2010 at 1:33am — 2 Comments



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