Bechamel Sauce

Ingredients

• 1J cups white stock
• 1 slice of onion
• 1 slice of carrot
• 1 bay leaf
• 1 sprig of parsley
• cup of butter
• J cup of flour
• 1 cup of cream
• Salt and pepper

Method

1. 1

   Cook the stock with the onion, carrot, bay leaf, and parsley about fifteen minutes, and then strain.

2. 2

   Melt the butter, add the flour, then the stock and cream.

As published

This recipe was extracted from The blue ribbon cook book (1904) by Jennie C. Benedict, page 20. The excerpt below is the record exactly as published.

BECHAMEL SAUCE. 1J cups white stock. 1 slice of onion. 1 slice of carrot. 1 bay leaf. 1 sprig of parsley. \ cup of butter. J cup of flour. 1 cup of cream. Salt and pepper

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