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Ingredients
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Quantity
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Béchamel sauce
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300ml
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Cream or fullcream evaporated milk
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150ml
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To the béchamel, white still hot, add cream and mix well.
N. B. When this sauce is made for fish, prepare
the béchamel with half milk and half strong fish liquor.
Serve with sole, sweet
breads, chicken and vegetables.
