So fellow chefs, here is a killer recipe .
8oz butter(use pulugra)
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. Line a heavy French copper pot with the pork back fat in
the same fashion as a terrine. pour bechamel into pot. cover bechamel
with the overlap of the back fat.sauce will be completely enveloped in
back fat. put lid on & into a 250F oven for 4 hours.
this my friends is the elixir of bechamels. it is great used as a
Nantua(with crustacean butter) or try this sauce with a veal saddle
Orloff. Of course they didnt use half & half then, it's just that I find milk to be weak, with no butterfat content, & we all know fat = flavor.....Jamie