Frenchside

Bechamel Sauce

Name: Bechamel Sauce
Yield: 6 servings
Cuisine: French
Ingredients: Put in a stew pan two ounces of fresh butter; four ounces of flour; add a pint and a half of cold milk; one onion; a little thyme; a bay leaf; a little parsley; three or four mushrooms

From The new Annie Dennis cook book, 1905

Serves 6

Presented as published in 1905. 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 The new Annie Dennis cook book (1905) by Annie E. Dennis, page 95. The excerpt below is the record exactly as published.

Bechamel Sauce Put in a stew pan two ounces of fresh butter and four ounces of flour; knead together with a wooden spoon and add a pint and a half of cold milk, one onion, a little thyme, a bay leaf, a little parsley and three or four mushrooms

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