Another Recipe for Bechamel Sauce

Ingredients

• half a pound of white roux
• two and a quarter quarts of boiling milk
• a quarter of a pound of lean veal
• a quarter of an ounce of salt
• one pinch of mignonette-salt
• a pinch of grated nutmeg
• a small sprig of thyme
• one small minced onion

Method

1. 1

   Pour boiling milk on nearly cold roux and whisk to avoid lumps.

2. 2

   Let boil, then cook on the side of the fire.

3. 3

   Fry veal with butter and minced onion, then add to Bechamel with salt and aromatics.

4. 4

   Stew for an hour, pass through a tammy, and butter the top.

As published

This recipe was extracted from A second Dudley book of cookery and other recipes (1914) by Dudley, Georgiana Countess of, page 78. The excerpt below is the record exactly as published.

ANOTHER RECIPE FOR BECHAMEL SAUCE HALF a pound of white roux (flour and butter cooked for a few minutes in a thick stewpan by the side of the fire and well stirred 248 SAUCES whilst cooking), two and a quarter quarts of boiling milk, a quarter of a pound of lean veal, a quarter of an ounce of salt, one pinch of mignonette-salt, a pinch of grated nutmeg, a small sprig of thyme and one small minced onion

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