Béchamel Sauce

Ingredients

• Boil one pint of white meat stock
• half a pint of thick cream
• a dessertspoonful of fine flour
• the yolks of two eggs

Method

1. 1

   Boil the stock until reduced to half a pint.

2. 2

   In another saucepan, mix cream with flour and boil for five minutes, stirring.

3. 3

   Add boiling stock, mix well, and let stand ready for use.

As published

This recipe was extracted from Soups, savouries, sweets, with a chapter on breads (1889) by Practical housewife, page 5. The excerpt below is the record exactly as published.

the yolks of two eggs. Add to them three tablespoonfuls of warmed cream or milk, and two drops of anchovy essence. Keep this in a basin near the fire until wanted. /IDusbroom Sauce^ Cut four medium -sized mushrooms into pieces the size of half an oyster. Put them into a saucepan with a teaspoonful of flour, half an ounce of butter, half a teaspoonful of ketchup, the juice of a quarter of a lemon, pepper and salt. Boil for a few minutes, stirring the flour smooth. Add half a pint of white stock and boil for fifteen minutes. The * IVhafs sauce for the goose is sauce for the gander.^ Beaumont and Fletcher. 13 STOCKS. * Such was the sauce of NawaFs noble feast,'' — Cowley. sauce will then be thick and smooth. Just before pouring it into the sauce-boat, add two tablespoonfuls of cream, or milk, if the cream cannot be had. Ctttrs Sauce* Two onions, a good-sized apple, one ounce of butter, a tablespoonful of flour; brown stock (or water browned with browning or soy) one pint ; a teaspoonful of Edmund s curry powder, half a teaspoonful of Edmund's curry paste, hah" a saltspoonful of salt. Peel the onions ; cut them and the apple into thin slices. Put these with the butter, the curry powder and paste, and the salt, into a saucepan. Simmer all together with tl^e lid * When thoUf perhaps, carnivorous sinner, hadst pullets yesterday for dinner /' — Gay. 14 STOCKS. •P. Hen. What hast thou found? PoiNS. Nothing but papers^ my lord, P. Hen. Lef s see what they be : read them. on till quite soft. Then stir in a tablespoon- ful of flour, and add the brown stock. Boil for twenty minutes ; then pass through a hair sieve or strainer. It is then ready for use. This sauce should be prepared the day before it is wanted, and whatever is to be curried should be soaked in it over-night. Haricot beans, Jerusalem artichokes, vegetable mar- rows, rice and macaroni are excellent curried in this way. XComato Sauce* Three large tomatoes, one small onion, half an ounce of butter, one teaspoonful of flour, half a pint of water ; pepper and salt to taste. Boil the tomatoes for twenty minutes or * PoiNS. JfeWi a capoKy 2J. 2</. Jtcm^ saui:e, 4</. Jtem, smM, two jsraHons, 5j. %d* King Henry IV. 15 STOCKS. * Where Corydon and Thyrsis fnet, Are at their savoury dinner set. Of herbs and other country messes Which the neat-handed Fhyllis dresses.* — L* Allegro. until they are quite soft. Pass all through a hair sieve and return to the saucepan. Mix the flour with a spoonful of cold water ; add it to the tomatoes, and boil for five or ten minutes, when the sauce will be of the thickness required. A soup^on of cayenne pepper and the addition of a small lump of sugar is con- sidered by some to be an improvement to the same. Xentil Sauce* One onion, one ounce of butter, a dessert- spoonful of flour, three-quarters of a pint of * vegetarian stock,* a teaspoonful of mushroom ketchup. Slice the onion. Fry it in the butter until it * His thirst he slakes <U some pure neighbouring brook, Nor asks for sauce where appetite stands cook,* Churchill. ]6 STOCKS. ' Great things were now to be achieved at tables With massy plate for armour ^ knives and forks For weapons ; but what Muse but Homer's able (His feasts are not the worst part of his works) is a nice brown colour. Mix in the flour and then the stock, stirring all the time. Continue to stir over the fire until it boils. Then draw the saucepan aside and leave it to boil for ten minutes. Just before serving add the ketchup and let the sauce run through a strainer into the entree dish. JSecbamel Sauce. Boil one pint of white meat stock, until it is reduced to half a pint. In a second saucepan put half a pint of thick cream and mix with it a dessertspoonful of fine flour

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