1. While aplain, well-seasoned bechamel or veloute may be served just as it is, theaddition of butter, cream, or egg yolks transforms it into something infinitelymore delicious.

2. Inmodern French cooking, a bechamel is a quickly made milk-based foundationrequiring only the addition of butter, cream, herbs or other flavorings to turnit into a proper sauce.

3. Mix the chicken meat with half of the bechamel sauce and grated nutmeg, salt and pepper.

4. With the addition ofcream, a bechamel becomes a sauce creme; and a veloute, a sauce supreme.

5. Mix the chicken meat with half of the bechamel sauce and season with grated nutmeg, salt and pepper.

6. Mix the rigatoni pasta with 20 g of butter, the green peas, some Parmesan cheese and some of the bechamel sauce.