-
Béchamel sauce (/ˌbeɪʃəˈmɛl/, French: [beʃamɛl]) is one of the
mother sauces of
French cuisine. This
sauce is made from a
white roux (butter and flour)...
- παστίτσιο, pastítsio) is a Gr****
baked pasta dish with
ground meat and
béchamel sauce, with
variations of the dish
found in
other countries of the Mediterranean...
-
thickened with eggs)
Béchamel à l’ancienne (Old
Fashioned Béchamel)
Béchamel de
volaille (Poultry
Béchamel)
Béchamel maigre (Leaner
Béchamel)
Poivrade brune...
- A
Mornay sauce is a
béchamel sauce with
shredded or
grated cheese added. Some
variations use
different combinations of Gruyère,
Emmental cheese, white...
-
alternating with
fillings such as ragù (ground
meats and
tomato sauce),
béchamel sauce, vegetables,
cheeses (which may
include ricotta, mozzarella, and...
- dish, a snack, or fast food worldwide. The
binder is
typically a
thick béchamel or
brown sauce,
mashed potatoes,
wheat flour or
wheat bread. The binder...
- It
consists of a
breaded cutlet of
chicken or pork
topped with a
white béchamel sauce and cheese,
usually cheddar. The name is a
reference to the American...
-
layer made of milk-based
sauce thickened with egg (custard) or
flour (
béchamel sauce). In Greece, the dish is
layered and
typically served hot. Tselementes...
-
Nointel (1649 –
December 31, 1718). The
white sauce called béchamel sauce (Fr.
sauce béchamel)
acquired its name from him for he
perfected an
older sauce...
-
Soubise sauce is an
onion sauce thickened with
béchamel sauce,
pounded cooked rice, or cream. It is
generally served with meats, game,
poultry and vegetables...
