Mix the chicken meat with half of the bechamel sauce and grated nutmeg, salt and pepper.
雞肉與半份白汁拌勻, 加入鹽、胡椒粉及豆蔻粉調(diào)味.
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These sauces—bechamel, veloute, espagnole and allemande—formed the central building blocks for many French main courses.
2018年12月四級(jí)真題（第二套）閱讀 Section B