Bechamel Sauce

Ingredients

• two ounces of butter
• two tablespoonfuls of flour
• a pint and a half of boiling milk
• half a teaspoonful of grated nutmeg
• a pinch of salt
• twelve whole peppers

Method

1. 1

   Melt butter, add flour, stir for five minutes.

2. 2

   Gradually moisten with milk, whisk well.

3. 3

   Add nutmeg, salt, bouquet, peppers, and mushroom liquor.

4. 4

   Cook for fifteen minutes, then rub through a fine sieve.

As published

This recipe was extracted from The table (1889) by Alexander Filippini, page 111. The excerpt below is the record exactly as published.

Bechamel Sauce. — Place in a saucepan two ounces of butter, add two tablespoonfuls of flour, and stir constantly for five minutes. Moisten with a pint and a half of boiling milk, being careful to pour it in gradually; then beat it well with a whisk. Add half a teaspoonful of grated nutmeg, 172 THE TABLE. a pinch of salt, a bouquet (No. 254), twelve whole peppers

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