Bechamel Sauce

Ingredients

• i pint Cream
• Veal or Fowl
• 6 oz. of Butter
• i Onion
• I Carrot
• Bouquet garni stock
• half a teaspoonful of salt
• a pinch of mignonette pepper

Method

1. 1

   Cut veal into cubes, fry with onion and carrot in butter for ten minutes.

2. 2

   Stir in flour, cook for seven minutes.

3. 3

   Add stock, cream, mushrooms, bouquet garni, salt, and pepper.

4. 4

   Boil, skim, and simmer for two hours.

5. 5

   Strain and simmer until it coats the spoon.

As published

This recipe was extracted from Buckmaster's cookery (1887) by J. C. Buckmaster, page 94. The excerpt below is the record exactly as published.

BECHAMEL SAUCE (1), TO MAKE THREE PINTS. Ingredients. i pint Cream. Veal or Fowl. Mushrooms, i Onion. Stock. I Carrot. Bouquet garni stock. 6 oz. of Butter. If you have no rich white stock (1) cut up some 212 Buckmcister' s Cookery. lean veal, free from fat, into two inch cubes. 2. Put them into a three-quart stewpan. 3. Add one onion, two and a half inches in diameter, one small carrot cut into pieces, and six ounces of butter. 4. Fry the vegetables carefully in the butter for ten minutes, without colouring. 5. Stir in three ounces of flour, and continue stirring seven minutes. 6. Add three pints of stock, half pint of cream, five ounces of sliced mushrooms, a small bouquet garni, half a teaspoonful of salt, and a pinch of mignonette pepper

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