Frenchsidevegetarianpescatariannut-freeegg-freesoy-freefish-freeshellfish-free
Bechamel Sauce
From Lowney's cook book, 1907
Serves 4
A richer sauce is made by adding one half cup cream.
Presented as published in 1907. 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 Lowney's cook book (1907) by Maria Willett Howard, page 46. The excerpt below is the record exactly as published.
Bechamel Sauce 2 tablespoons butter bit of bay leaf 2 tablespoons flour I teaspoon salt 1 teaspoon chopped onion ^ teaspoon pepper 1 teaspoon chopped carrot 1 cup white stock Saute vegetables in butter. Remove vegetables, add flour and remaining ingredients, boil two minutes, and simmer ten minutes. A richer sauce is made by adding one half cup cream. 118 sauc:es for meat and vegetables 119 Bearnaise Sauce 4 egg yolks 4 tablespoons oil or butter 1 teaspoon salt
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