Bechamel Sauce

Ingredients

• Put into a saucepan half an onion
• 3 tablespoonfuls of butter
• that has been worked with 3 tablespoonfuls of flour
• a large slice of carrot
• a bunch of parsley
• thyme and a bay leaf tied together
• a small piece of mace
• and 1 pint of white stock

Method

1. 1

   When boiling, set the saucepan at the side of the fire and let the sauce simmer for 30 minutes, stirring frequently.

2. 2

   When cooked, mix with the sauce £ pint of cream, boil it up again and strain through a fine hair sieve.

As published

This recipe was extracted from The King's College Hospital book of cooking recipes (1907) by King's College Hospital, page 14. The excerpt below is the record exactly as published.

Bechamel Sauce. Put into a saucepan half an onion, 3 tablespoonfuls of butter that has been worked with 3 tablespoonfuls of flour, a large slice of carrot, a bunch of parsley, thyme and a bay leaf tied together, a small piece ot mace, a little salt and grated nutmeg, and 1 pint of white stock

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