4 tb Butter
4 tb Flour
2 c Milk; heated
Salt
1 pn Cayenne pepper
1 pn Nutmeg
Over low heat, melt the butter into a saucepan, making sure it does
not brown. Add the flour and mix thoroughly. Add the warm milk
slowly, stirring constantly, until the sauce is thick and creamy.
Stir in the seasonings. Makes 2 cups/470 ml
From Chef Pasquale Carpino's Gourmet Italian Cooking
