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Bechamel Sauce

Name: Bechamel Sauce
Yield: 6 servings
Cuisine: French
Ingredients: two ounces of butter; two ounces of flour; one quart of milk; a little salt; white pepper; grated nutmeg; one bay-leaf; four ounces of butter; one pinch of sugar

From Kirmess cook book, 1907

Serves 6

Presented as published in 1907. 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 Kirmess cook book (1907), page 106. The excerpt below is the record exactly as published.

BEGHAHEL SAUCE. Mrs. Seekfs Cook Book. Take two ounces of butter and two ounces of flour mixed together over tlie fire. Do not let it brown. Add one quart of milk, a little salt, white pepper, grated nut- meg, and one bay-leaf. Boil, stirring constantly for ten minutes. Then add four ounces of butter and one pinch of sugar

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