Béchamel Sauce

Ingredients

• 2 ounces butter
• 1 heaping tablespoonful flour
• 1 cupful white broth
• Yg capful mushroom liquor
• 1 cupful cream
• Vs tablespoonful butter

Method

1. 1

   Melt 2 ounces butter in a saucepan; add 1 heaping tablespoonful flour; stir until the flour has absorbed all the butter; then add 1 cupful white broth, 0.5 cupful mushroom liquor, a small bouquet, 1 cupful cream; cook 5 minutes; strain into a clean saucepan, and add 1 tablespoonful butter in small pieces; stir a few minutes over the fire, and serve.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 67. The excerpt below is the record exactly as published.

1 cupful white broth, Yg capful mushroom liquor, a small bouquet, 1 cupful cream ; cook 5 minutes; strain into a clean saucepan, and add Vs tablespoonful bntter in small pieces ; stir a few minutes over the flre, and serve. BSehamel Sauce. — Place a saucepan with 1 tablespoonful but- ter over the fire ; add 1 tablespoonful flour, and stir for 5 minutes ; then add 2 cups boiling milk ; season with Ys teaspoonful nutmeg, 1 even teaspoonful salt, a small bouquet, 6 whole peppers, Yi cupful mushroom liquor ; boil 10 minutes, strain, and serve. Supreme Sauee. — Gut a well-oleaned chioken into 8 pieces ; put the breast, thighs, and legs aside for other purposes ; scald the feet in boiling water, remove the skin, and place them with the 2 wings, the giblets, and back of ohicken in a saucepan ; cover with boiling water, and cook 2 minutes ; drain in colander, rinse off with cold water ; retuiTi the chicken to saucepan again ; cover with cold water ; add 1 teaspoonful salt, a small bouquet ; cover, and boil 1 Yt hour. Melt 2 ounces butter in a saucepan ; add 1 heaping table- spoonful flour; stir a few minutes; strain the chicken broth; add 1 pint of the broth to the butter and flour, stir well, cook 5 min- utes ; then add Yt cupful cream, cook 2 minutes, and serve. Cream Sauce* — Place a small saucepan with 2 ounces butter and 2 tablespoonf uls fine-cut raw ham over the fire ; add 2 tables spoonfuls fine-cut white otuou^ Vs cupful fine-cut canned mush- 100 SAUCES. rooms, and a small bouquet; cook 5 minutes ; then add 1 heaping tablespoonful flour ; stir 2 minutes without browning ; add Vt pint chicken broth, Y^ pint cream, cook 10 minutes ; strain into a clean saucepan; return the saucepan to the fire; add Ys tablespoonful butter

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