Bechamel Sauce

Ingredients

• one and a half ounces of flour
• two ounces of butter
• one and a half pints of milk
• one and a half pints of white meat stock
• one onion or shallot
• one small bouquet garni
• ten peppercorns
• half a bay leaf
• one small blade of mace
• seasoning

Method

1. 1

   Boil milk with onion, bouquet, peppercorns, mace, and bay leaf.

2. 2

   Melt butter, stir in flour, and cook without browning.

3. 3

   Stir in hot milk and stock, whisk until boiling, and simmer for 15-20 minutes.

4. 4

   Remove bouquet, sieve, season, and it's ready for use.

As published

This recipe was extracted from A second Dudley book of cookery and other recipes (1914) by Dudley, Georgiana Countess of, page 77. The excerpt below is the record exactly as published.

Bechamel sauce, four ounces of butter, 245 THE DUDLEY RECIPES one sprig of thyme, a little meat glaze and lemon juice. Put the shallots, peppercorns and thyme with the vinegar in a stewpan with cover, and boil until well reduced ; remove the thyme and add the white sauce and a little dissolved meat glaze. Whisk in the yolks of the eggs, taking care not to let the sauce boil ; remove the stewpan from the fire and work in gradually the butter. Only a little butter must be added at a time, otherwise the sauce will get oily. Strain through a pointed strainer or tammy. A little finely chopped fresh tarragon and chervil and a few drops of lemon juice may be added after the sauce is strained. 9 ESPAGNOL SAUCE ESPAGNOL sauce is the foundation for most other sauces. The ingredients mentioned will produce about half a gallon of Espagnol sauce. A smaller quantity can be prepared by reducing the quantities named in proportion, but it is useful to have this sauce always to hand. Three quarts of rich stock, four ounces of lean veal, one bouquet garni, twelve peppercorns, four ounces of butter, four ounces of sifted flour, four ounces of raw ham or lean bacon, one carrot, one onion, one small turnip, two cloves, half a pint of 246 SAUCES tomato pulp, one gill of claret, one glass of sherry and some mushrooms, either fresh or preserved. Wash and peel the carrot, turnip and onion, and cut them up small and put in a stewpan with the bouquet, cloves, peppercorns and the veal and ham, both cut into pieces. Add an ounce of butter and stir over the fire until of a nice light brown colour. This forms a true “ mirepoix.” Pour off the fat, and moisten the mirepoix with the stock, claret, sherry, tomato pulp and mushrooms ; boil gently for about an hour ; skim occasionally. Meanwhile prepare a brown roux, by melting three ounces of butter in a stewpan, stir in the flour and cook very slowly over a moderate fire, stirring all the while with a wooden spoon, until it acquires a chestnut brown colour. Allow the roux to cool a little ; pour in gradually the prepared stock, etc., and stir over the fire until it boils ; then let simmer slowly for another hour, skim well and pass through a tammy or fine sieve. If found too thick, add a little more stock. To prevent a thick crust forming on the top of the sauce, stir occasionally until quite cool. Keep the sauce in a stone jar, or pan, until wanted, and be sure and boil up the sauce each day if not all used up at one time, adding a. little fresh stock, if necessary. 247 THE DUDLEY RECIPES A BECHAMEL SAUCE ONE and a half ounces of flour, two ounces of butter, one and a half pints of milk, one and a half pints of white meat stock, one onion or shallot, one small bouquet garni, ten peppercorns, half a bay leaf, one small blade of mace and seasoning

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