Bechamel

Ingredients

• an onion
• a small carrot
• two or three slices of lean ham
• two or three ounces of butter
• two tablespoonfuls of flour
• the yolks of two eggs

Method

1. 1

   Slice onion and carrot, cut ham, and put in a saucepan with butter.

2. 2

   Stir in flour without browning, then add equal quantities of milk and warm stock.

3. 3

   Add bouquet, salt, and pepper, and let it boil for twenty minutes.

4. 4

   Thicken with egg yolks and strain.

As published

This recipe was extracted from Cookery (1897) by Marguerite Ninet, page 12. The excerpt below is the record exactly as published.

Bechamel. — Slice an onion and a small carrot, and cut into small pieces two or three slices of lean ham ; put them into a saucepan with two or three ounces of butter, stir in two tablespoonfuls of flour (do not give these ingredients time to brown, simply toss them in the pan until they have absorbed the butter); then add the necessary quantity of liquid to allow of its reducing, in the shape of equal quantities of milk and STOCKS AND SAUCES. 35 warm stock. Put in a bouquet, and salt and pepper to taste ; stir it, and let it slowly boil for twenty minutes, during which time it will be reduced to the proper consistency. Thicken it with the yolks of two eggs

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