Wine Béchamel Sauce
I love a good Bechamel Sauce and this one is a little different than I am used to making and can’t wait to try it.
There is a notation at the bottom about eggplant and not sure why that is mentioned.
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Vintage Recipe Box 350 comes to us from Atlanta, Georgia.
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- 6 tablespoons butter
- 6 tablespoons flour
- 1 teaspoon salt
- 1 pint half and half
- 1 cup wine (Chablis or Rose)
- pinch of nutmeg
- 1/2 teaspoon basil
- 1/3 cup Parmesan
- little finely chopped parsley
- Cook slowly the butter, flour, and salt until it bubbles
- Very slowly add 1 pint half and half and cook until thickened
- Add very slowly 1 cup wine (Chablis or Rose)
- Add a pinch of nutmeg, 1/2 teaspoon basil, 1/3 cup Parmesan, and a little finely parsley
You may substitute Mirliton for the eggplant. If so, dice and boil in salted water until barely tender, then add to butrer.