Bechamel

Ingredients

• 15 units of milk
• 1 carrot
• 1 onion
• 2 units of butter
• 1 unit of flour
• 1/2 unit or more of cornflour
• nutmeg
• pepper
• salt

Method

1. 1

   Mavour 15 units of milk with 1 carrot, 1 onion, some parsley, thyme, nutmeg, pepper, and salt.

2. 2

   Melt 2 units of butter in a saucepan, stir in 1 unit of flour; strain the hot milk to it, and boil till thick enough.

As published

This recipe was extracted from The complete Indian housekeeper & cook (1898) by Flora Annie Webster Steel, page 175. The excerpt below is the record exactly as published.

Bechamel. — Mavour 15 units of milk with 1 carrot, 1 onion, some parsley, thyme, nutmeg, ])epper, and salt. Melt 2 units of butter in a saucepan, stir in 1 unit of flour ; strain the hot milk to it, and boil till thick enough. If wanted cold, to mask cliickens, &c., use ^ unit or more of cornflour, as it sets better. Ihe follow- ing are varieties of be'chamel. 2S4 The Indian Housekeeper and Cook 255 Cream Bechamel. — Add 2 units cream and 2 sliced and cooked mushrooms. Allemande. — Add 8 units yolk of egg and 1 lemon juice. Aurora. — Add 3 units yolk of egg, 1 unit each of tomato sauce, Harvey sauce, and grated cheese, ^ unit each tarragon vinegar and anchovy sauce. MS.itre d’Hotel. — Add 2 units more hutter, 2 chopped parsley, 1 lemon juice. Ravigotte. — Add 1 unit hutter, ^ unit tarragon, and Chili vinegar, Harvey sauce, and j anchovy sauce. Soubise. — Equal parts bechamel and puree of onions, thickened with yolk of egg. Shrimp, Lobster, Oyster. — Be'chamel or veloute made with fish stock, to which is added either of these three whole, chopped, or passed through a sieve. Second Group. Founded on White Sauce made with Stock or — Veloutd.^ — Flavour 15 units good white stock to suit the dish with which it is to he served, making it, if possible, from the same sort of meat. Melt ] unit of butter in a saucepan, stir in 1 unit of flour, add the stock, boil till thick enough. Idle following ai-e some varieties of veloute. Tlieir name is legion : — Green Sauce. — Boil a handful of parsley till tender, pound rub through a sieve ; add to the veloute. ’ ^ Roulette. — Three units yolk of egg, 3 of mushrooms. Angel Sauce. — Boil 15 units stock with 3 units sliced mushrooms and 3 sliced onions and some herbs. Pass through a sieve ; tliicken as above, and add 3 units cream. Matlotte.— Add 2 units oysters, wliole, 2 units mushrooms 2 units small button onions, 2 units yolk of egg. ^ Mona Sauce.— Add 1 unit sherry, 1 Iiock, to 13 of fish stock- flavour with onion, thicken as above, add 1 unit chopped mush- rooms, and 2 cream. 256 The Complete Indian Mousseline.— Four units white of egg, 4 yolk o( egg, 2 veloute siiuce, 5 fish or oyster liciuor. Whip over boiling water till spongy. Add 4 units chopped oysters or prawns or lobster, salt, pepper

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