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Bechamel Sauce, Cream Sauce for Vegetables

  • 2 cups milk
  • 1 heaping tablespoons flour
  • butter size of an egg
  • salt to taste
  • egg if desired
Blend flour and butter, and add salt and milk. If egg is used, mix with milk. This sauce is to be used for carrots, cauliflower, cabbage, or any other vegetable.
Submitted by Cassyjean - Torrington, CT Jul 28, 2009 15 min 30 min 45 min

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