Bechamel, Maigre

Ingredients

• one ounce of flour
• one ounce of butter
• one pint of milk
• half the quantity of water
• a little salt
• two or three small mushrooms
• a few sprigs of parsley
• two onions
• a blade of mace
• the yolks of two eggs
• two tablespoonfuls of milk

Method

1. 1

   Blend flour with butter, simmer with milk, water, and seasonings for twenty minutes.

2. 2

   Strain, return to pan with flour and butter, stir until smooth.

3. 3

   Add lemon juice and beaten yolks gradually, stir over heat without boiling.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 203. The excerpt below is the record exactly as published.

Bechamel, Maigre. — Lse milk and water instead of the stock made with animal juices. Blend one ounce of flour with one ounce of butter. Simmer for twenty minutes the follow- ing ingredients in one pint of milk v/ith half the quantity of water and a little salt : two or three small mushrooms, a few sprigs of par.slcy, two onions, and a blade of mace. AVhen it haH EEC (48) BEE ■boiled long enough to give the desired flavour, strain and put it again into the stewpan with the flour and butter, keeping it stiir^d until perfectly smooth. This should be again strained, and about half the juice of a lemon added to it. Then beat up the yolks of two eggs with two table-spoonfuls of mil

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