Another Mode of Preparing Béchamel Sauce

Name: Another Mode of Preparing Béchamel Sauce
Yield: 5 servings
Ingredients: one quart of Velouté sauce; one quart of fresh cream; a small bouquet garni; three thin slices of lean ham

From Practical household cookery, 1891

Serves 5

Presented as published in 1891. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

As published

This recipe was extracted from Practical household cookery (1891) by E. Duret, page 38. The excerpt below is the record exactly as published.

ANOTHER MODE OF PREPARING BECHAMEL SAUCE. Pour into a stewpan one quart each of Yelout^ sauce and fresh cream, a small '* bouquet garni," and three thin slices of lean ham

Cook this with the app: pantry check, scaling, and the assistant.