Making the best of it
A journal of château life - 23rd-29th March 2025
Sunday 23rd March
My wooden spoon swirls through the melting butter and flour in the pan, stirring it until it smells sweet and toasty, then I slowly pour in some milk, bit-by-bit, whisking now to make a white sauce. I add egg yolks and nutmeg and grate in some nutty comté cheese.
I picked a handful of wild garlic in the woods earlier, the shiny, pointe…
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