Bechamel, or French White Sauce

Ingredients

• an old fowl
• two or three pounds of the knuckle of veal
• three of very lean ham
• four or five quarts of water
• the white parts of four carrots
• two onions
• one blade of mace
• some white peppercorns
• two tablespoonfuls of salt
• an ounce of butter
• a pint of cream
• a tablespoonful of arrowroot

Method

1. 1

   Boil down fowl, veal, and ham with vegetables in water.

2. 2

   Simmer for 4-5 hours, skim and strain.

3. 3

   Mix arrowroot with cream, simmer, then add hot stock gradually until thickened.

Nutrition per serving

Estimated from matched ingredients across 11 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 204. The excerpt below is the record exactly as published.

Bechamel, or French White Sauce, j — As white stock is the foundation for this | Bauce it must be jjrepared first. Boil down an old fowl, two or three pounds of the knuckle of veal, and three of very lean ham, with the white parts of four carrots, two onions, one blade of mace, some wlute peppeix'orns, two table-spoonfuls of salt, and an ounce of butter, in four or five quarts of water. Cut up the fowl and veal, and put them with the ham to simmer, in a small quantity of water, till the juices are extracted ; then throw in the full quantity of v.^ater, about thi-ee and a haU" quarts to the other ingredients. Let the liquid simmer from four to five hours. Skim and strain tiU clear, when it is ready for the bechamel. Mix a table-spoonful of arrowroot with a jjint of crea

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