Bechamel II

Ingredients

• a piece of butter
• sliced onion
• sliced carrot
• bay leaf
• mignonette pepper
• dry flour
• sufficient white stock
• salt
• about half a pint of cream

Method

1. 1

   In a saucepan, place butter with sliced onion, carrot, bay leaf, and mignonette pepper.

2. 2

   Stir over fire until slightly colored.

3. 3

   Add dry flour to make a roux, cook a few minutes longer, and moisten with sufficient white stock to produce a thick sauce.

4. 4

   Add salt, simmer for one hour, strain, and add about half a pint of cream to every quart of sauce.

As published

This recipe was extracted from The new practical cookery guide (1913) by E. Seurre, page 84. The excerpt below is the record exactly as published.

dry flour, cooked a few minutes, and moistened with sufficient boiling milk flavoured with onion, bayleaf, and mignonette pepper to produce a rather thick sauce ; salt, simmer about twenty minutes, and strain. Sauces. 213 Bechamel II. Place a piece of butter in a saucepan with sliced onion, carrot, bay leaf, and mignonette pepper, stir over fire till slightly coloured, add dry Hour to make a roux, cook a few minutes longer, and moisten with sufficient white stock to produce a thick sauce, add salt, and simmer one hour, strain and add about half a pint of cream to every quart of sauce. Sauce au Beurre (Melted Butter Sauce). Melt equal quantity of fresh butter and best flour in a saucepan, stir, and moisten with sufficient boiling- water to produce a sauce of medium thickness, add a pinch of salt and finely ground pepper, allow to simmer a few minutes, and strain, and stir into it a piece of fresh butter, about Jib. to each pint of sauce and a little juice of lemon (sometimes lie with yolk). Sauce Tomate I. Place dice of lean ham in a saucepan, with sliced carrot

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