Meanwhile, melt 2 tablespoons of the butter in
a medium saucepan over low heat. Add the flour,
stirring constantly with a wooden spoon for 2
minutes. Pour the hot milk into the butter-
flour mixture and stir until it comes to a
boil. Boil, whisking constantly, for 1 minute,
or until thickened. Off the heat, add 1
teaspoon of salt, the pepper, nutmeg, 1/2 cup
of the Gruyere, and 1/2 Parmesan cheese.
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