Home › Chafing-Dish Dainties › Bechamel Sauce

Bechamel Sauce

INGREDIENTS.

I cup of chicken stock. 1/2 a teaspoonful of salt.

A dash of paprica.

The beaten yolks of I or 2 eggs.

Method. - Make the sauce in the usual manner, but do not let it boil after the yolks of the eggs are added.

Minced Ham à la Poulette.

To each cup of fine-chopped ham add one tablespoonful of fine bread crumbs, softened with cream or milk. Season with salt and pepper. Heat thoroughly and spread on rounds of moist buttered toast. Place a poached egg on each slice. Use two dishes.

Epicurean Canapés.

Heat a little butter in the blazer; sauté in it some narrow strips of bread and spread them thickly with the mixture used for epicurean sandwiches. Press a pitted olive in the centre of each and serve at once.