Saturday, June 30, 2012

How to Make Bechamel Sauce

Bechamel Sauce Ingredients and Preparation
  • 1/2 cup butter
  • 1/2 cup flour
  • 1/2 cup milk
  • Salt to taste

  • Make a mixture of butter and flour.
  • Cook a few minutes (take care not to brown the flour) and moisten with milk.
  • Stir with a whisk until boiling.
  • Season with salt.
  • Cook gently for 30 minutes, taking care that it does not brown.
  • Strain

Tuesday, June 19, 2012

How to Prepare Stuffed Eggs

First, cook the eggs in either of the following ways:
  • Cover with boiling water, let simmer 15 to 20 minutes. Plunge immediately into cold water to keep yolks from discoloring and to remove shells easily. Or
  • Place hot water in both parts of double boiler. When water is boiling in lower part of boiler, place eggs in upper part. Cook 25 to 30 minutes.

Next, cut hard-cooked eggs in halves, Remove yolks and fill whites with any of the following fillings (for special occasions, whites may be tinted with vegetable coloring or in beet or in spinach juice).

Stuffed Eggs Preparation
  • Mashed egg yolk with chopped pickle and enough mayonnaise to make moist.
  • Chopped nuts, creamed cheese, and mashed egg yolks.
  • Mashed egg yolks with mayonnaise and salt.

Use your imagination on vegetable, nut, etc., combinations.

Saturday, June 2, 2012

How to Make Cheese Souffle

how to make cheese souffle
  • 1 cup grated cheese
  • 3 egg yolks, well beaten
  • 1/4 teaspoon cream of tartar or 1/2 teaspoon lemon juice
  • 3 egg whites
  • 1 cup thick cream sauce

How to Make Thick Cream:
  • Melt butter in saucepan, add flour and salt, let bubble up together.
  • Take off heat, add milk all at once; cook over low to medium heat, stirring constantly until thickened.

  • Heat oven to 350°F. (moderate).
  • Blend cheese into cream sauce; add egg yolks.
  • Add cream of tartar or juice to egg whites; beat till stiff.
  • Fold in cheese mixture.
  • Pour into ungreased 1 1/2 quart baking dish; make groove with spoon.
  • Bake in pan of hot water (1 inch deep) 50 to 60 minutes until puffed and golden brown.

Tomato Cheese Souffle
  • Prepare as cheese souffle but use tomato juice instead of milk.
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