How To Use Bechamel In A Sentence
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I doubt whether cholesterol ever sullied his lips," said Taggart, shovelling in a large forkful of cannelloni dripping with bechamel.
LEFT, RIGHT AND CENTRE
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Put a layer of the cauliflower in an escalop dish, moisten it with Bechamel or cream sauce, and sprinkle in a little grated cheese.
Miss Parloa's New Cook Book
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While we think of béchamel as an all-purpose white sauce made of scalded milk, roux, and flavorings, Carême made it by enriching velouté with cream.
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I make a bechamel with butter, flour and milk, and, once it has thickened, stir in egg yolks, cheese and seasoning the mixture should be slightly over-seasoned, to compensate for the lack of flavour in the egg whites.
How to cook perfect cheese soufflé
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Crispy, buttery cornflakes top a baking dish of subtly oniony mac and cheese made with Gruyère, Gouda, white cheddar and béchamel - a gourmet-sounding mix that turns out creamy and surprisingly modest.
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The sauce here is a thin bechamel sauce (to allow enough liquid for the noodles to cook).
Archive 2008-01-01
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Last week, there was Swiss cheese and onion; also corn, cheese, and hot pepper; white corn and tomato; and spinach with béchamel.
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While I did find them very good, I wasn't transported with bliss, possibly because I'm not a huge fan of béchamel.
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Our panel of two reached a split decision on the potato-sheathed eggplant moussaka: One of us felt the rich béchamel and prune quenelle pushed the entrée too far into dessert territory; the other licked his plate clean.
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I doubt whether cholesterol ever sullied his lips," said Taggart, shovelling in a large forkful of cannelloni dripping with bechamel.
LEFT, RIGHT AND CENTRE
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Moussaka doesn't go down well, but they will eat pastitsio, which is like macaroni, with béchamel sauce on top.
Times, Sunday Times
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Please do not let some of the fancy names such as bechamel or aioli throw you off--all of you singletons and moms can do this!
Sauces made Simple
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I also like the this seems to be a recipe I can make one-handed -- except for stirring the bechamel -- maybe I can do that left-handed too (I am a bit disabled for the moment, but keeping a positive attitude, and pasta helps!).
Recipe for Artichoke Pastitsio with Basil Béchamel (Παστίτσιο με Αγκινάρες και Κρέμα Βασιλικό)
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I doubt whether cholesterol ever sullied his lips," said Taggart, shovelling in a large forkful of cannelloni dripping with bechamel.
LEFT, RIGHT AND CENTRE
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-- Still another chicken dish that may be used to break the monotony of meals is chicken bechamel, the word bechamel being the name of a sauce invented by Béchamel, who was steward to Louis XIV,
Woman's Institute Library of Cookery Volume 3: Soup; Meat; Poultry and Game; Fish and Shell Fish
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The lasagna's another story: crumbly with meat and bolstered with béchamel, oozing and succulent in a way that would scandalize those well-meaning folks at Lean Cuisine.
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A large boneless breast of chicken was stuffed with fontina cheese and sundried tomatoes and then topped with béchamel sauce and fresh pesto.
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We had a nice lasagne, nothing unique or special or different or noteworthy; just layer upon layer of cheesy, tomatoey, meaty, bechamel cheese-saucey and pasta-y sublimeness, all topped with a crust that was just turning golden-brown and was still bubbling when it was brought to the table.
What I cooked last night.
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We also liked the gator croquettes, crunchy golf-ball-size fritters that are described on the menu thus: "House-made bacon, bechamel, sauce piquante.
Candy Sagon on Mokomandy: Unusual partners make a nice team
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He rolls out lasagne sheets using a broom handle, and creates a ragu with minced meat and tomatoes, creamy béchamel sauce, cooked ham, Parmesan and mozzarella.
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If sauces intimidate you, then a béchamel sauce is the perfect place to start.
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There is a vegetarian version of moussaka, with puréed beans instead of the more usual cinnamon-flavoured lamb, sandwiched between potatoes, aubergine and béchamel sauce.
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There was no bechamel and you didn’t even have to preboil the pasta.
Martha’s macaroni-and-cheese | smitten kitchen
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The moussaka is prepared with exquisite lamb meat, a thick layer of béchamel, aubergine and plenty of olive oil and fresh oregano and could serve as an entire meal in itself.
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Cover this with a final layer of lasagne and then with the béchamel sauce.
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There were sizzling sausages, succulent bacon and delicious free-range eggs, but they were placed on English muffins and drizzled with a light béchamel sauce.
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Much better is a rich slab of salmon lasagna, ringed with a swirl of bright dill pesto, slathered with roasted-garlic-Parmigiano béchamel, and crowned with ascending dollops of zesty tomato-caper salsa and creamy salmon salad.
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A large boneless breast of chicken was stuffed with fontina cheese and sundried tomatoes and then topped with béchamel sauce and fresh pesto.
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Next came the stracci - ricotta and parmigiano cheese-filled pasta crêpes with an infusion of spinach for colour that's baked in a tomato béchamel sauce.
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The ham, béchamel and white asparagus crêpe bretonne wasn't particularly remarkable but perhaps, like an overhyped movie, we expected too much from it.
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As it rested, I made the bechamel and meat sauces - two things I can do.
Daring Bakers March Challenge - Lasagna
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So here it is: Crepes filled with a savory mixture of spinach and mushrooms in bechamel sauce.
Archive 2006-02-01
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Mix the rigatoni pasta with 20 g of butter, the green peas, some Parmesan cheese and some of the bechamel sauce.
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They vary from fruit or vegetable purées and crème patissieres to the bechamel sauce which I'll be using for my favourite kind of soufflé – the cheese version.
How to cook perfect cheese soufflé
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Spread a layer of béchamel over truffles and layer with chicken, mushrooms, tomato confit, fontina cheese and another layer of sauce.
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Pour fondue into the béchamel soup (still warming over the boiling water).
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Take some mates along to Cordoba Nights (where the Purple Onion used to be) and try the pure de papas - potatoes mashed with béchamel and nutmeg.
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And so we had escargots followed by rich crêpes filled with chicken and asparagus and baked in béchamel sauce.
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The crêpes Bretonne are great too: La Brébis is filled with fresh fruit and heavy cream while the Coq Breton is crêpe stuffed with ham, asparagus and Gruyère, served with béchamel sauce, salad and coffee.
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They will be importing beer and vodka from a small organic producer from their home village, and this could be your chance to eat Lutfisk, a jellied fish served with a béchamel sauce.
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The crêpes Bretonne are great too: La Brébis is filled with fresh fruit and heavy cream while the Coq Breton is crêpe stuffed with ham, asparagus and Gruyère, served with béchamel sauce, salad and coffee.
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Cook a cucumber as in No. 165, braize it for five minutes, add to it a good rich Bechamel (No. 3), mixed with cream and grated Parmesan Spread this well over the cucumber, and put it into the oven for ten minutes keeping the rounds of cucumber separate, so as to arrange them in a circle on a very hot dish.
The Cook's Decameron: a study in taste, containing over two hundred recipes for Italian dishes
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While I did find them very good, I wasn't transported with bliss, possibly because I'm not a huge fan of béchamel.
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There were sizzling sausages, succulent bacon and delicious free-range eggs, but they were placed on English muffins and drizzled with a light béchamel sauce.
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Next, we shared the vegetarian lasagna: a skillet of buttery noodles cradled with various roasted vegetables and béchamel sauce ($5.99 for a small, $8.99 for the large).
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He rolls out lasagne sheets using a broom handle, and creates a ragu with minced meat and tomatoes, creamy béchamel sauce, cooked ham, Parmesan and mozzarella.
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More significantly, he is probably the man who first invented the famous béchamel or white sauce.
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There were sizzling sausages, succulent bacon and delicious free-range eggs, but they were placed on English muffins and drizzled with a light béchamel sauce.
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Mix the chicken meat with half of the bechamel sauce and season with grated nutmeg, salt and pepper.
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Also, since this sauce is a little thinner than a béchamel, use a pasta with ridges, in order to hold on to the sauce.
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And, while many baked pasta dishes are rather heavy with béchamel sauce (enriched with eggs, cream or cheese), you can lighten them by using a tomato or roasted pepper sauce instead.
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Croquettes of Serrano ham harbor lovely bursts of béchamel.
