Bechamel Sauce

Ingredients

• Veloute
• cream
• butter
• flour
• carrot
• onion
• small piece of leek
• head of celery

Method

1. 1

   Make a light brown roux with butter and flour, add boiling cream or milk, and season.

2. 2

   Fry vegetables in butter, add to sauce, cook slowly for one hour, then strain and finish with butter.

As published

This recipe was extracted from Gancel's culinary encyclopedia of modern cooking (1920) by J. Gancel, page 44. The excerpt below is the record exactly as published.

carrots pu. of tapioca. Veloute or Veloutine, Rich ch. or veal white stock, used for thickening soups, gar. according to soup. (See Sauce Veloute.) Vendeen, Cl. gar. w. royal and sticks of vege. cooked all together, sliced, chervil. Venitien, Cl. gar. w. ch. quen. of divers colors, rice, gnocchis, grated cheese. — 93 — CANCEL'S CULINARY ENCYCLOPEDIA Verdeau, CL gar. w, soft boiled eggs, ch. quen. string beans cut in lozenges. Verneuil, Cre. of green peas and barley, royal of carrots, jul. of mu. Verortaise, Cl. gar. w. mixed vege. and Italian paste, grated cheese. Veron, CL gar. w. string beans., royal jul. of green and sweet peppers and truf. Vert-Pre or Pre-Vert. Cre. of ch. and spinach gar. w. tapioca or crust souf. or cl. w. tapioca gar. w. royal of spinach, asp. tips, green peas and string beans in dice. Vesigha, Cl. of ch. and veal gar. w. vesigha (sturgeon’s spinal marrow) cut in dice and ch. quen. Veuillemot, Cre. of white beans w. chifo. rice, chervil. Victor Hugo, Cre. of art. w. tapioca. Victoria, Cre. of ch. and tom. gar. w. fancy vege., ch. quen. white and pink. Viennoise (Vienna style). Soup gar. w. vege., smoked beef, smoked pork, barley and rice Vigneron, Pu. of pumpkin and white beans w. red wine, toasted bread. Vigo, Cre. of mussels gar. w. mussels in dice. Villageoise, Soup village style; cabbage, pot. and leeks cut thick, with vermicelli and bread crust. Vi liars, Cre. of art. and onions, chervil, crust souf. Villeneuve, Cl. gar. w. stuf. lettuce, stuf. pancake, w. ch. and fi-herbs, ordianry royal. Virginia, Cre. of sweet potatoes, gar. w. sweet pot. cm in dice, fried in butter or bisque, or cre. of crab gar. w. oyster crabs and sweet pot. Viticulteur (Wine grower), Soup with wine divers style. Viveur, Rich cons., add wine or beer, gar. w. celery cut in dice and diablotins, Vivianne, Cre. of ch. gar. w. art., carrots, truf. cut in dice. Volatile, Chi. all soups w. ch. broth composition or cream, etc., gar. acocrding to soup. Voltaire, Cl. gar. w. ch. quen., tom. and ch. in dice. — 94 — SAUCES Vongoli (Italian name for Clams), w. leeks, tom. in dice, chopped green celery, crust. Voisin, Cre. of ch. w. mixed fancy vege. Waldeze, Con. tom. w. tapioca and tom. in dice, grated cheese. Washington, Pu. of tom. w. tapioca and fancy vege., chervil. Waterzoei, Dutch soup. A light soup prepared w. fish and vege. Use fresh water fish, w. white wine, aro¬ matic herbs, fish served separately. Westmoreland, Cl. or th. veal stock thi. w. arrow-root, gar. w. ch. quen., celery, calf’s head, sweetbreads cut in dice, madeira. Wight, Bisque of oyster crabs, gar. w. oyster crabs or cre. the same. Wilson, Cre. of oyters gar. w. oyster quen., sliced fresh mu. and fi-herbs. Windsor, Cl. of ch. and calf’s feet' gar. w. ch. quen. white and pink and calf’s feet in jul. Woranzoff, Cl. of ch. and game, gar. w. raviolis, jul., agourcis and watercress. Xau, Pu. of game gar. w. game quen. jul. of tulips. Port wine. Xavier, Cre. of ch. and rice, liaison gar. w. ch. royal in dice, or pu. of white beans. Xeres, Cl. of ch. or game very strong, gar. w. ch. or game. Xerds wine. Yokaimein, Chinese soup of ch. gar. w. cooked noodles in soup, parboiled ch., sliced smoked pork, hard boiled eggs cut in half. SAUCES There are three different kinds of sauces: Espagnole, Veloute and Bechamel. Of these three principal sauces are derived many others, with excep¬ tion of the Neutral ones, Neutral sauces meaning that they are not composed of juice meat or fish. The Es¬ pagnole sauce is brown and made of butter and flour, moistened with good meat juice (veal preferred) gar- — 95 — GANCEL’S CULINARY ENCYCLOPEDIA nished with Mirepoix (see Mirepoix in list' of sauces). Let cook from 4 to 5 hours, then strain in an earthen pot and stir until cold, by intervals, of course. With this sauce Espagnole, one can make any other brown sauce, by adding wine and stock of articles and reduced to demi-glace. The sauce Veloute is the sister of the sauce Es¬ pagnole, one being brown and the other white. From these two sauces are derived a multitude of others; without the Veloute, the sauce Allemande cannot be made, as it is the base of all white sauces. The Veloute sauce should be made with good stock, such as fowl, veal or giblets of fowl, of sufficient quantity and garnished with onions, carrots, celery, leeks, aro¬ matics and a little salt. It must be cooked white in fresh butter and then moistened with the stock. Stir well, so that it will be smooth. It should be cooked from 1 to 2 hours, then take all of the grease off. Make the sauce Allemande in this manner: Separate the yolks of the eggs from the whites (6 eggs to one quart. Put the yolks in an earthen bowl, with a little mushroom juice, a little of the cold stock, the juice of a lemon. Whip the yolks well, put in little by little the Veloute. If hot, put on the fire and stir constantly so the yolks will cook without turn¬ ing. Strain through a sieve or fine cloth. When this sauce is finished it should be white and of a deli¬ cate taste. For Blanquette, Poulette, Fricasse, proceed in the same way with the stock of your article, adding mushrooms, chives, fine herbs or taragon. The sauce Bechamel is the Veloute added with cream during the reduction. The sauce Bechamel can be made with milk also in default of cream. Make a light brown flour with butter and add boiling cream or milk, whip well and season lightly. Cut in dice a carrot, an onion, a small piece of leek and the head of celery

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