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Nothing is simpler to make. All you do is prepare a white sauce
(the French Sauce Bechamel) and add grated Parmesan to your
liking, stirring it in until melted and the sauce is creamy. This
can be snapped up with cayenne or minced parsley, and when used
with fish a little of the cooking broth is added.
PLAIN CHEESE SAUCE
1 part of any grated cheese to 4 parts of white sauce
This is a mild sauce that is nice with creamed or hard-cooked
eggs. When the cheese content is doubled, 2 parts of cheese to 4
of white sauce, it is delicious on boiled cauliflower, baked
potatoes, macaroni and crackers soaked in milk.
The sauce may be made richer by mixing melted butter with the
flour in making the white sauce, or by beating egg yolk in with
the cheese.
From thin to medium to thick it serves divers purposes:
_Thin_: it may be used instead of milk to make a tasty milk toast,
sometimes spiced with curry.
_Medium_: for baking by pouring over crackers soaked in milk.
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