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The long-simmering, milk-adding delicious-sounding lasagne recipe you mentioned on another thread. It sounds so wonderful! Please share?
the simmering milk is flavoured with a bay leaf , a carrot ,half an onion (or shallot) and some nutmegits called bechemal saucemake the flavoured milk into a standard white sauce use in place of cheese sauceif using cheese with it sefresh parmesan on top layeri always add red wine (just a bit) and a dollop of liver pate to the bolangase sauce (or some milk)
sorry im not pendulum !!
Happy quacker, I love lasagne and welcome all input
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