Bechamel Sauce

Ingredients

• 4 tablespoons butter
• 1/2 cup hot thin cream
• 4 tablespoons flour
• Yolk 2 eggs
• 1 1/2 cups highly seasoned chicken stock
• salt
• pepper
• few grains nutmeg

Method

1. 1

   Melt butter, add flour, stir to a smooth paste.

2. 2

   Slowly add stock while stirring.

3. 3

   Add cream and continue stirring.

4. 4

   Bring to a boil, remove from heat, and add beaten egg yolk and seasonings.

5. 5

   Keep hot without boiling.

As published

This recipe was extracted from Fifty-two Sunday dinners (1913) by Elizabeth O. Hiller, page 38. The excerpt below is the record exactly as published.

Bechamel Sauce. Serve in Bread Croustades (small round, square, or diamond-shaped molds cut through thick slices of bread). BECHAMEL SAUCE 4 tablespoons butter. J^ cup hot thin cream. 4 tablespoons flour. Yolk 2 eggs. \Yi cups highly seasoned chicken Salt, pepper, few grains nutmeg

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