Menu for w/c 22nd Feb 2010 and white sauce

Couple of recipes in the menu this week that I need to write up or link to (eg spotted that the link to Delia's Lamb ossobuco has changed)

Pork Chops with satay sauce
Lamb Ossobuco for grown ups with Meatballs for junior (meatballs made previously and frozen)
Mr B's 'signature dish' Spaghetti with chicken and pesto sauce
Sausage Casserole and mashed potato
Lasagne

White sauce (aka Bechamel sauce)
For each half pint of milk
1 oz butter/marg
1 oz plain flour
salt and pepper
(1oz = 1 tbsp for both of the above)

For my kids: the way I taught you is the all in one method ie whisk all ingredients together in a saucepan over a medium heat so it gradually thickens. Add seasoning once thickened.

Or the way I was taught by my mother (roux method): melt fat, add flour, stir over medium heat until honeycomb consistency (or HomeEc teacher tells you it is done - why oh why did it never work in school when I could make it perfectly at home?!) ...
....then gradually add milk, stirring constantly, until thick.

The all in one method is good for plain white sauce and also sauces such as cheese sauce (ie where the additional ingredients are added once the white sauce has thickened).

The other 'roux' method works for these as well and is also the only method of making a decent onion sauce (gently fry onions in fat, add flour etc....)