132. Béchamel Sauce.

lace in a saucepan two ounces of butter, add two tablespoonfuls of flour, and stir constantly for five minutes. Moisten with a pint and a half of boiling milk, being careful to pour it in gradually; then beat it well with a whisk. Add half a teaspoonful of Hollandaise sauce (No. 130), and one tablespoonful of anchovy essence; beat well together and serve.   Appendix

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