配新鲜风味的肉餐，如炖小牛肉和红酒炖羊肉。
Enjoy with richly flavoured meat dishes like osso bucco and lamb daube.
路易十四时代的béchamel酱汁比今天要精细许多，那时的béchamel酱汁是用牛奶和小牛肉小火慢炖，再辅以奶油来丰富口感。
Sauce bechamelin the time of Louis XIV was a more elaborate sauce than it is today. Then itwas a simmering of milk, veal, and seasonings with an enrichment of cream.
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