Bechamel Sauce, Chicken, Leek
and Smoked Cheese
Using Food to Go Bechamel Sauce p/n 61948

Technical Bulletin and Recipe - J03

Product make up:

RECIPE
Usage 15% dry mix to 85% Cold Water.

To your 150g dry mix sample, add 850g cold water (This makes 1 kg of sauce).

For every 1Kg of sauce add the following ingredients:-
500g cooked chicken diced
200g smoked cheese
200g Sauted Leeks

Method

  1. Hydrate the sauce.
  2. Dice the chicken and cook. (Do not brown)
  3. Saute the leeks.
  4. Grate the cheese.
  5. Mix all the fresh additons into the hydrated Bechamel Sauce.
  6. This now ready to put into ovenable/black trays – can be served chilled or frozen.

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Printable Point of Sale Tickets (PDF)

Bechamel Sauce, Chicken, Leek and Smoked Cheese PoS