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"Simple Italian Cookery, See also Flavored with Love, Mary Lou's Family and Friends Can Cook"
www.FlavoredwithLove.com, Simple Italian Cookery by Antonia Isola: Page 40
of 116
BECHAMEL SAUCE Take one tablespoon of flour, and one tablespoon of butter. Put them
into a saucepan and stir with a wooden spoon until they have become a
golden-brown color. Then add, a little at a time, one pint of milk;
stir constantly until the sauce is as thick as custard, and is white
in color. If it grows too thick, a little more milk may be added; or
if it is too thin, a tiny lump of butter rolled in flour will thicken
it. Now take the cold Indian meal and cut it into squares about two inches
across. Take a baking-dish of medium depth, butter well, then put in a
layer of squares of Indian meal close together, to entirely cover the
bottom of the dish. Sprinkle over it grated cheese; then pour on the
top enough meat sauce to cover the layer (about two tablespoons), then
on the top of this add a layer of Bechamel sauce. Then put another
layer of the squares of Indian meal, sprinkle with grated cheese as
before, add meat sauce, then Bechamel sauce, and continue in this way
until the baking-dish is full, having for the top layer the Bechamel
sauce. Put the dish into a moderate oven, and bake until it is a
golden brown on top.
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