Sunday, November 28, 2021
  
  
Promoting authors and attracting audiences to reading

Promoting authors and attracting audiences to reading

  The Mecenas Publishing House, the flagship...

Voices of Heritage Children's Workshop Organized in Cienfuegos

Voices of Heritage Children's Workshop Organized in Cienfuegos

Background of the former Fernandina de Jagua colony,...

"El Waya": A warrior and eight decades of walking

When did Wayacón become a legend? In the 1970s he is...

  • Promoting authors and attracting audiences to reading

    Promoting authors and attracting audiences to...

  • Voices of Heritage Children's Workshop Organized in Cienfuegos

    Voices of Heritage Children's Workshop Organized...

  • "El Waya": A warrior and eight decades of walking

Bechamel sauce

Preparation:

1.Put the butter to low fire or water bath so that the whey separates from the fat.

2.Boil the milk and let it refresh.

3.Sift the wheat flour.

4.In a thick container mix the flour with the butter fat.

5.Put to low fire during 10 minutes. Stir constantly using a wooden spatula (white roux).

6.Pour the milk and the butter whey over the roux.

7.Constantly stir with a wire whisk. Cook during 35 min.

8.If is not going to be eaten immediately, then, put some butter pieces over it.

(conceived for 5500 g)

Translated by: Osmany Ortiz González (Azurina)

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