Melt the butter over medium heat, gradually stir in the flour to make a roux. Remove from heat and slowly stir in the boullion and milk, return to heat and cook, stirring constantly until the mixture is smooth and thick, like the consistency of condensed, canned cream of mushroom soup.
You may have noticed that the mushrooms are sorely lacking here. This is because I thought I still had a can of mushrooms in my US stash, but I didn't. Most stores are closed on Sundays in Denmark, so I had to skip the mushrooms. It was still fine, though given a choice, I'd have sauteed some chopped mushrooms and stirred them in at the end.
I had a bit of a goose chase yesterday trying to find the right green beans. As with most things, Denmark's canned vegetable selection is not exactly up to par. One store had canned haricots verts, but that just didn't seem right.
The frozen vegetable selection is not much better than the canned selection. One day, I actually picked the broccoli out of a broccoli, cauliflower, carrot mix in order to make a quiche. Today, I ended up using frozen haricots verts that I defrosted and cut to mimic cut green beans.
I usually use canned french cut green beans for this dish. I keep meaning to ask my French friend if french cut green beans are actually french cut. Also french manicures... are those really French or is that just something they tell American women so we'll pay an extra $5 to upgrade our manicure?
I've already established that books like "French Women Don't Get Fat
" and "Entre Nous: A Women's Guide to Finding Her Inner French Girl
" are pretty much written for women who want to feel chic despite the fact that they will never go to France or meet a French woman. So this other "French" stuff is also a bit suspect.
Next post is back to Italy, I promise! Too many cool things and beautiful photos not to share :)