Frenchside
Bechamel Sauce
From Mrs. Roundell's Practical cookery book, 1898
Serves 1
A creamy white sauce.
Presented as published in 1898. 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 Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 88. The excerpt below is the record exactly as published.
Bechamel Sauce is made in the same way, with the addition of two ounces of sliced fresh mushrooms, put into the stewpan with the veal and giblets, and a gill of cream
Cook this with the app: pantry check, scaling, and the assistant.