Bechamel Sauce

Ingredients

• half milk
• half highly seasoned white stock
• two tablespoons of butter
• two tablespoons of flour

Method

1. 1

   For liquid, use half milk, half highly seasoned white stock and proceed as for white sauce.

As published

This recipe was extracted from The home science cook book (1902) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 29. The excerpt below is the record exactly as published.

Bechamel Sauce. For liquid, use half milk, half highly seasoned white stock and proceed as for white sauce. Brown Sauce. Melt and brown two tablespoons of butter, then brown in it three tablespoons of flour. Cool, and add one cup of brown stock. • Cream Sauce. Thicken thin, hot cream by adding flour blended with a little cold milk, and cook twenty minutes in a double boiler. Allemand Sauce. Blend the yolk of an egg well beaten and one tea- spoon of lemon juice with Bechamel sauce. Asparagus Sauce. Add cooked asparagus heads to a white sauce, or use the pulp in place of part of the liquid. Caper Sauce. Mix one-fourth cup of capers with drawn butter. Chopped parsley, olives, or cucumber pickles may be used in the same way with white or brown sauces. Celery Sauce. Cook one-half cup of celery cut in dice till tender, and add to one cup of white sauce. Sauces. 67 Curry Sauce. Use from one teaspoon to one tablespoon of curry, mixing it with the flour and butter of a white or brown sauce. Egg Sauce. Add to a white sauce or to drawn butter one or two hard-boiled eggs sliced or chopped. Maize Sauce. When ready to serve stir into a white sauce one cup of popped corn. Serve it with boiled fowl as a gar- nish around the bird, and put a sprinkling of dry popped corn on the edge. Lobster, Oyster, or Shrimp Sauce. To one cup of white sauce add one-half cup of the fish parboiled, and cut in small pieces. Mushroom Sauce. To either white or brown sauce add half a can of mushrooms, cut in slices or quarters. Fresh mush- rooms stewed may be used instead of canned ones. Or mushroom stalks may be stewed in stock which is strained and used for the sauce. Soubise Sauce. Use half milk or stock and half pulp from onions boiled and rubbed through a strainer. Spanish Sauce. In two ounces of butter cook until tender a small onion and a green pepper cut fine. Next add one- fourth cup of flour, and cook till frothy, and gradually mix with one pint of strained tomato, or half tomato 68 Home Science Cook Book. and half stock. Season with salt and pepper. A few mushrooms may be added. Tomato Sauce. Melt one ounce of butter; add two tablespoons of flour

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