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Bechamel or White Sauce

Name: Bechamel or White Sauce
Yield: 4 servings
Cuisine: French
Ingredients: Put ½ cup of butter in a saucepan; mix with it 2 tablespoons of flour; then add 1 pint of milk; season with pepper and salt; a few bits of celery; sprigs of parsley; a little nutmeg; a sliced onion

From The household cook book, 1902

Serves 4

Can be made with half milk and half stock.

Presented as published in 1902. 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 The household cook book (1902) by Smiley, James B[ethuel],, page 71. The excerpt below is the record exactly as published.

BECHAMEL OR WHITE SAUCE— Put | a cup of butter in a sauce-pan and let it soften; mix with it 2 tablespoons of flour, then add 1 pint of milk; set the sauce^pan in a larger one containing hot water, stir constantly until it thickens, and let it scald; rub out the lumps, and season with pepper and salt. This can be used as a foundation for many other sauces. A few bits of celery, sprigs of parsley and a little nutmeg can be added, with a sliced onion

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