Béchamel Sauce

Ingredients

• six ounces of butter
• the same quantity of lean ham
• one pound of lean veal
• one carrot
• one shalot
• a bay-leaf
• two cloves
• three pints of chicken broth
• one quart of cream
• three ounces of semolina flour

Method

1. 1

   In a stewpan, combine butter, ham, veal, carrot, shallot, bay-leaf, cloves, and thyme.

2. 2

   Simmer without browning, sprinkle with semolina flour, moisten with chicken broth and cream.

3. 3

   Stir, boil, simmer gently for two hours, strain into a pan.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from Practical household cookery (1891) by E. Duret, page 38. The excerpt below is the record exactly as published.

BECHAMEL SAUCE. Put in a stewpan six ounces of butter, the same quantity of lean ham cut in thin slices, one pound of lean veal, one carrot, one shalot, a little celery, all shred in the usual style ; also a bay-leaf, two cloves, a small *^ bouquet '' of 84 PRACTICAL HOUSEHOLD COOKERY. thyme and pepper-corn. Set the stewpan on a moderate fire, let it simmer without browning the meat, and when almost dry sprinkle over three ounces of semolina flour, moisten with three pints of chicken broth and one quart of cream

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