Bechamel Sauce
From The spirit of cookery, 1895
May require concentration of the velouté before adding cream.
Presented as published in 1895. 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 The spirit of cookery (1895) by Johann Ludwig Wilhelm Thudichum, page 157. The excerpt below is the record exactly as published.
Bechamel Sauce. This sauce consists of a basis of veloutd with an admix- ture of cream. According to earlier writers, the sauce h la Bdchamcl derived its name from a Marquis de. Bechamel, who, they think, was thereby immortalized. According to others, however. Bechamel was the name of an inventive cook. Take of finished veloutd sauce the quantity required, and add thereto an equal volume of boiling cream
Cook this with the app: pantry check, scaling, and the assistant.