Baked Bechamel with Cheese

Ingredients

• half a pint of bechamel sauce
• one pinch of pepper
• the third of a pinch of nutmeg
• a quarter of a pound of grated cheese
• a very little clarified butter
• fresh bread-crumbs

Method

1. 1

   Season the bechamel sauce with pepper and nutmeg, adding grated cheese.

2. 2

   Toss well, place in a baking dish, sprinkle with more cheese and bread-crumbs, pour over clarified butter, and bake until golden for about fifteen minutes.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The table (1889) by Alexander Filippini, page 241. The excerpt below is the record exactly as published.

half a pint of bechamel sauce (No. 154). Season with one pinch of pepper, and the third of a pinch of nut- meg, adding a quarter of a pound of grated cheese. Toss well, put it in a baking-dish, sprinkle the top with grated cheese and fresh bread-crumbs; pour over it a very little clarified butter, and place it in the oven. When of a fine golden color,[after about fifteen minutes, take from the oven, and serve. 962. Boiled Green Corn. — Pare off the outer leaves and silk of six young and tender ears of corn, and place them in a saucepan, covering them with water. Add half a cupful of milk, half an ounce of butter, and a handful of salt. Cook for twenty minutes, and serve on a folded napkin. 963. Corn Saute il la Creme. — Take six ears of cooked green corn, prepared as for No. 962, drain, cut off the corn from the cobs with a sharp knife, being very careful that none of the cob adheres to the corn. Place it in a sautoire with a gill of hot bechamel sauce (No. 154), half a cupful of cream, and half an ounce of butter; season with half a pinch each of salt and pepper, and the third of a pinch of nutmeg

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