Bechamel Sauce

Ingredients

• 1 pt. milk
• ^ pt. water or white stock
• 3 or 4 leaves parsley
• 3 cloves
• 1 onion
• 1 teaspoonful butter
• A little flour
• salt

Method

1. 1

   Put the stock into a saucepan with the onion, herbs, cloves, parsley, and salt; allow to simmer until well flavored.

2. 2

   Strain, add the milk to the stock, boil again, thicken with a little flour, then add the butter.

3. 3

   Set aside until required.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Mrs. Maclurcan's cookery book (1899) by H. Maclurcan, page 58. The excerpt below is the record exactly as published.

BECHAMEL SAUCE. J pt. milk 3 or 4 leaves parsley ^ pt. water or white stock 3 cloves 1 onion A little flour Bunch sweet herbs 1 teaspoonfnl butter. Mode. — Put the stock into a saucepan with the onion, herbs, cloves, parsley and salt ; allow them to simmer until well flavored with the herbs, strain, add the milk to the stock, boil up again, thicken with a little flour, then add the butter, put on one side until required. This answers the purpose of white sauce. Sauces. 327~-BEANDY SAUCE. ^ pt. water I tablespoonful of sugar 1 wineglassful of brandy Arrowroot 3 or 4 drops caramel. Mode. — Boil the water in an enamelled saucepan, mix tlie arrowroot and stir it until it thickens, then add the sugar (more if required), and brandy, color with a few drops of caramel. 328— SWEET SAUCE. J pt. of milk Essence of lemon or vanilla Cornflour Sugar. Mode. — Boil the milk, thicken with a little cornflour, flavor with a few drops of essence of lemon or vanilla, put in the sugar, stir until it is dissolved. 329— APPLE SAUCE. 6 apples 1 teaspoonful butter

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