Yield: 1 Servings
|2 cups||Milk (I used nonfat)|
|¼ cup||Dried lavender|
|2 cups||Sharp cheddar|
|2 tablespoons||Chopped fresh savory (I used about 1-1/2 t. dried)|
|1 tablespoon||Tabasco sauce|
|Salt, pepper, lemon to taste|
1) Heat the milk to a boil and add the lavender. Allow to infuse off the stove for 30 minutes. Strain out the lavender.
2) Heat the butter until it foams and then whisk in the flour. Cook over a medium flame stirring constantly until the roux is golden grown and gives a smell of toasted nuts. Cool and reserve.
3) Bring the infused milk back to a boil and whisk in the cooled roux.
Continue to whisk until the milk boils and thickens. Stir in the grated cheese. When the cheese is melted and smooth, add the savory and the Tabasco (yes, a whole tablespoon). Taste and adjust the seasoning with salt, pepper and lemon.
4) Serve hot with bread, apples and pears.
Posted to EAT-L Digest 28 October 96 Date: Tue, 29 Oct 1996 09:25:00 PST From: Brenda Pittsley <brendap@...>