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Balsamella Sauce

(Salsa balsamella) This sauce resembles the famous French Bèchamel Sauce, but it is simpler in its composition. 1 Put in a saucepan one tablespoonful of flour and a piece of butter as big as an egg. Stir the flour and the butter together while keeping them over the fire. When the flour begins to be browned, pour over a pint of milk, continually stirring with a wooden spoon until you see the liquid condensed like a cream. This is the Balsamella.

If it is too thick add some milk, if too liquid put back on the fire with another piece of butter dipped in flour.

A good Balsamella and some well prepared brown stock are the base and the principal secret of many savory dishes. 60