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)...
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Pastitsio (redirect from Macaroni béchamel)
παστίτσιο, pastítsio) is a Greek baked pasta dish with ground meat and béchamel sauce, with variations of the dish found in other countries of the Mediterranean...
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French mother sauces (section Béchamel sauce)
thickened with eggs) Béchamel à l’ancienne (Old Fashioned Béchamel) Béchamel de volaille (Poultry Béchamel) Béchamel maigre (Leaner Béchamel) Poivrade brune...
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A Mornay sauce is a béchamel sauce with grated cheese added. The usual cheeses in French cuisine are Parmesan and Gruyère, but other cheeses may also be...
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alternating with fillings such as ragù (ground meats and tomato sauce), béchamel sauce, vegetables, cheeses (which may include ricotta, mozzarella and Parmesan)...
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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...
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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...
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Scalded milk (section Béchamel sauce)
(burning) of the milk. Scalded milk is called for in the original recipes for Béchamel sauce, as adding hot liquid, including milk, to a roux was thought less...
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mushrooms have been made for many hundreds of years, based on French (béchamel) cream sauces. In America, the Campbell Soup Company began producing its...
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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...
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prepared cold but served lukewarm like pesto, cooked and served warm like bechamel or cooked and served cold like apple sauce. They may be freshly prepared...
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often peas, and al burro or ô burru, filled with ham and mozzarella or béchamel sauce. A number of regional variants exist which differ in their fillings...
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Louis de Béchameil, Marquis of Nointel (redirect from Louis de Béchamel)
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...
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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...
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sautéed meat, such as chicken or shrimp, and vegetables, then topped with a béchamel sauce and cheese, and baked as a casserole. Doria is an example of yōshoku...
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Orleans when the dish was invented. Cooked fresh spinach is creamed with a bechamel sauce, a drop or two of Tabasco sauce is added, and pre-cut artichoke bottoms...
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but sometimes Comté or Emmental cheese as well. Some brasseries also add béchamel sauce. Croque monsieur may be baked or fried so that the cheese topping...
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In Le Guide Culinaire, Auguste Escoffier listed its main ingredients: béchamel sauce, fish stock, truffle reduction, cream, lobster butter and cayenne...
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meat, fish, vegetables, or pasta. Many gratinéed dishes are topped with béchamel, mornay or other sauces. Potatoes gratiné is one of the most common gratins...
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or vegetables thickened with cream; cream soups may be thickened with béchamel sauce; and veloutés are thickened with eggs, butter, and cream. Other ingredients...
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or using a packaged mix. The cheese is often first incorporated into a Béchamel sauce to create a Mornay sauce, which is then added to the pasta. In the...
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sometimes, toppings including vegetables such as spinach, tomato, and herbs. A béchamel sauce is sometimes used in place of tomato sauce, and sliced tomatoes may...
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sticky, burnt coating on the pan. Sauces, ranging from basic brown sauce to béchamel sauce and even tomato sauce, are simmered for long periods (from 1 to 10...
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(a broth made with chicken or fish, cream and vegetables), endive with bechamel sauce, Brussels sprouts, Belgian pralines (Belgium has some of the most...
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of Canadian bacon and adds a tomato slice. Eggs Blanchard – substitutes béchamel sauce in place of Hollandaise. Eggs Chesapeake (crab eggs Benedict, crab...
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it a smoky flavor. The eggplant is puréed, seasoned and thickened with béchamel sauce. The mixture is then topped with cubes of sauteed or grilled meat...
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Escoffier in the early twentieth century, along with espagnole, tomato, béchamel, and mayonnaise or hollandaise. Velouté is French for 'velvety'. In preparing...
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Philippe de Mornay, who is also credited with inventing Mornay sauce, Béchamel, sauce Lyonnaise, and sauce Porto. Food portal Brown sauce Cacciatore Coq...
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béchamel sauce, tomato sauce and cheese, and cooked in the oven. Baked pasta can ideally be divided in two big categories: the version with béchamel sauce...
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water, layered in a gratin alternating with spinach leaves cooked au jus, béchamel sauce and grated tomme, and baked. In the village of La Salette-Fallavaux...
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