This is just the SAUCE BÉCHAMEL with the addition of some cheese...
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgk3oFXLv8_LZgCAUHgrP9JNczchCIxMa3bFlzaHJRYKDV90i9GNdT4n_XFv_KLYq73rpg8w0DpMQCmGh9I2fjGBqu6npDHjGPhUnLhknK2SOsWqylmsaEP2UyjXiPQ7X8qmaMCXq_b-5U/s400/102_2432.jpg)
I grated some Sheese Gouda...
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3Cuj-nVGIS7mN1FJZyU6Qba_uUr5kaGrjhz-wx3n_wuT1zHTY1F7DhCIal6QkCkBfYXh-NjyYy8WaRc4DBW5CrSJ_vCj6hXyKEnabFbiKTWM2In74vWPri7FHepKNDxO-VZjrSNeHrP4/s400/102_2433.jpg)
...and added that to the prepared sauce...
Substitutions: Earth Balance for Butter
Soymilk for the milk
Sheese for the Cheese
Recipe here: Mastering the Art of French Cooking
p. 61
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