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Bechamel Maigre (A Cheap White Sauce)
From Modern cookery, in all its branches, 1884
Serves 4
This sauce can be made without meat.
Presented as published in 1884. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Modern cookery, in all its branches (1884) by Eliza Acton, page 121. The excerpt below is the record exactly as published.
BECHAMEL MAIGRE. (A cheap White Sauce.) A good bechamel may be made entirely without meat, when eco- nomy is an object, or when no gravy is at hand. Put into a stewpan, or a well-tinned and thick saucepan, with from two to three ounces of butter, a carrot, and a couple of small onions, cut in slices, with a handful of nicely- cleaned mushroom buttons, when these last can be easily procured ; and when they have stewed slowly for half an hour, or until the butter is nearly dried up, stir in two tablespoonsful of flour, and pour in a pint of new milk
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