Mix the chicken meat with half of the bechamel sauce and grated nutmeg, salt and pepper.
鸡肉与半份白汁拌匀, 加入盐、胡椒粉及豆蔻粉调味.
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These sauces—bechamel, veloute, espagnole and allemande—formed the central building blocks for many French main courses.
2018年12月四级真题（第二套）阅读 Section B