From: Robert Bononno 

In article ,
 Phil Payne  wrote:

> > I usually make my own sauce (I'm a bit of an amateur cook) and my
> > family's Italian, so ... By the way, what kind of sauce?
>
> Lasagne is a ragu and a bechamel.  Both were different from my normal

Whose lasagna? I mean, you can make lasagna with a white sauce and bechamel
can be the basis of that of course, but that's usually for vegetable
lasagna (which I'm not all that crazy about).

> recipe - I left the cloves out of the bechamel; I just infused the milk

Cloves?

> usually add a little butter when frying the beef - I didn't on this

You made beef with a bechamel sauce? I'm trying to figure out what region
of Italy this lasagna originaed in.  Northumberland?

> time it was different - I couldn't find chicken livers and I happened
> across a small packet of frozen Italian seasoning, so I didn't use the

Chicken liver! Frozen seasoning! Please, I'm getting gastric indigestion already.

> dried stuff.  I also didn't use a bouquet garni but did everything up one
> herb/spice at a time.  I made the pasta myself.

Well, that's a nice feature. Bit of work though.

I am still not clear what you made. How did it taste?

--
+++++++++++++++++++++++++++++++++++
robert b.
+++++++++++++++++++++++++++++++++++

--- BBBS/NT v4.01 Flag-4