Bechamel Sauce
From Seafood cookery in North Carolina, 1960
If a yellow sauce is desired, add yolks of three eggs slightly beaten.
Presented as published in 1960. 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 Seafood cookery in North Carolina (1960) by North Carolina. Dept. of Conservation and Development, page 12. The excerpt below is the record exactly as published.
Bechamel Sauce 1 cup white stock Salt and pepper 1/4 cup butter 1 cup scalded milk
Cook this with the app: pantry check, scaling, and the assistant.