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ANTOINE'S BECHAMEL SAUCE

Antoine's Restaurant Cookbook by Jr. Roy F. Guste

Makes  1 1/2 cups


2 tablespoons butter
2 tablespoons flour
1 1/2 cups warm scalded milk
salt and ground white pepper


Melt the butter and stir in the flour.

Stir and cook without coloring until mixture becomes foamy.

Stir in the milk and bring to a boil, then turn fire down to a simmer.

Add salt and pepper to taste.

Remove from the fire and dot top of sauce with a few pieces of butter to prevent a film from forming.
 

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