• PREPARATION:
– Make the béchamel sauce:
– In a large enough saucepan (so that the milk can fit in), melt the butter.
– Add the flour and mix the roux.
– Once it becomes frothy, stop cooking and let it cool.
– Bring the milk to the boil.
– Using a whisk, mix half of the boiling milk with the cold roux and whisk well (off the heat).
– Slowly pour in the rest of the milk while continuing to stir, the cream should be smooth.
– Season with salt, pepper and nutmeg.
– Put the saucepan on the heat and bring to the boil while stirring.
– Let it boil slowly while stirring for about 5 minutes.
• For the croque-monsieur:
Fresh salad from the garden, with this recipe I can eat it for 12 months: the trick my grandmother taught me!
Cajun Salmon Alfredo.
COCONUT ALPHAJORS
Grilled Beef Skewers with Chimichurri Sauce
I Came Home to My Daughter Sleeping in the Basement under Stairs—What She Told Me Made My Blood Freeze
Slow Cooker Honey Garlic Chicken
4 tips for your red anthurium to easily fill with flowers
How to Prevent Your Remote Control from Running Out of Battery: A Revolutionary Trick
LOW-CARB BACON CHEESEBURGER CASSEROLE