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Béchamel Sauce for Timballo November 10, 2006

Posted by Paula Erbay in Main Dishes.

3 T Butter, unsalted
3 T Flour, all-purpose – Approximate
3 Cups Milk, whole – Heated
Salt & Black pepper – To taste
Nutmeg, ground – To taste
Cayenne pepper – To taste
Melt butter in saucepan.Add flour and let sizzle. Whisk together (Roux). Gradually whisk in hot milk, try to avoid lumps. Keep whisking until there are no lumps. Add seasonings to taste.Adjust the amount of flour as needed when adding it to the butter, usually equal amounts of butter to flour.

This recipe is required for Paula’s Crouching Tiger, Hidden Dragon Timballo. Four recipes are required to complete this dish: Crouching Tiger, Hidden Dragon Timballo, Ragu for Timballo, Béchamel Sauce, and Pastry Dough for Timballo.



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