Béchamel, or White Sauce

Ingredients

• a small carrot
• one stick of celery
• one shalot
• a bay-leaf
• two ounces of butter
• one and a half ounce of flour
• a pint of milk

Method

1. 1

   Fry a small carrot, one stick of celery, one shalot, a bay-leaf, a little salt, and some peppercorns for a few minutes, but they must not brown.

2. 2

   Melt two ounces of butter in a stewpan, and add to it one and a half ounce of flour that has been smoothly mixed with a little cold milk or pale stock.

3. 3

   Put in the vegetables, whisk in a pint of milk, and let it boil for a quarter of an hour, or till it thickens.

As published

This recipe was extracted from À la mode cookery (1902) by Harriet Anne de Salis, page 47. The excerpt below is the record exactly as published.

Bdchamel, or White Sauce Fry a small carrot, one stick of celery, one shalot, a bay-leaf, a little salt, and some pepper- corns for a few minutes, but they must not brown. Melt two ounces of butter in a stewpan, and add to it one and a half ounce of flour that has been smoothly mixed with a little cold milk or pale stock. Put in the vegetables, whisk in a pint of milk

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