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From "The Food of Greece" by Vilma Liacouras Chantiles. This sauce has 3 versions depending on whether a thin, medium, or thick sauce is wanted. As a general rule, thin white sauce is used for soups and sauces, medium for pastitsio and moussaka and other au gratin dishes, and a thick sauce for croquettes and soufflés.
Units: US | Metric
Serving Size: 1 (864 g)
Servings Per Recipe: 1