Bechamel Pate

Bechamel Pate. Egouttez-les et versez-les dans un grand plat à gratin. Use a small pot with fairly high edges.

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Versez la béchamel sur toutes les pâtes, puis parsemez de fromage râpé. Season with fish sauce or salt and pepper. Add meat and cook until meat turns brown.

Add the cooked pasta evenly to the bottom of the pan.

Add meat and cook until meat turns brown.

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Raise the heat to medium and bring the sauce to a low boil with small bubbles breaking the surface and wisps of steam. Procedure: Boil and prepare pasta according to package instructions. Gently melt the butter in a saucepan.

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