"I'll remember," said Charlotte. "You do have such good meals, Bettina. How do you manage it? Sometimes I can think of the best things to cook, and other days I don't seem to have a bit of imagination!"
"I plan my menu all out a week, and sometimes two weeks, ahead," said Bettina. "It is really quite a complicated process, as I want to have a variety, as well as inexpensive things that are on the market. Of course, I may change my plans in many details, but I keep to the general outline. Planning the meals seems simple, but it really requires a lot of thinking sometimes. Excuse me while I bring in the dessert. Bob, will you please help me take the plates?"
The menu that night consisted of:
Sautéd Halibut Steak Bechamel Sauce
Potato Cubes Butter Sauce
Sliced Cucumbers and Onions with Vinegar
Rolls Butter
Prune Whip Whipped Cream
Coffee
BETTINA'S RECIPES
(All measurements are level)
Bechamel Sauce (Four portions)
2 T-butter
2 T-flour
1½ C-milk
1/3 t-salt
1/8 t-paprika
1 egg-yolk
Melt the butter, add the flour, salt and pepper, mix well, and gradually add the milk. Cook until it thickens. (Not as thick as white sauce for vegetables.) Add the egg yolk. Serve immediately.