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Bechamel Sauce

Name: Bechamel Sauce
Yield: 2 servings
Cuisine: French
Ingredients: Butter the size of an egg; one even table-spoonful of flour; a cupful of strong hot veal stock; a cupful of boiling cream; a little nutmeg

From The new Kentucky home cook book, 1884

Serves 2

Recipe attributed to Mrs. A. A. Maxxex.

Presented as published in 1884. 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 new Kentucky home cook book (1884) by Maysville (Ky.). Methodist Episcopal Church, South., page 36. The excerpt below is the record exactly as published.

BECHAMEL SAUCE. Butter the size of an egg, one even table-spoonful of flour. Keep it white. Put in a cupful of strong hot veal stock, a cupful of boiling cream, a little nutmeg

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