Bechamel-Sauce
From German cookery for the English kitchen, 1906
Can be improved with roast chicken, turkey, or veal.
Presented as published in 1906. 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 German cookery for the English kitchen (1906) by Ella Oswald, page 29. The excerpt below is the record exactly as published.
Beohamel-Sauce. For 6 Persons. Time of Preparation : i hour. 3 oz. flour. 2 oz. butter. I pint stock. \ pint cream. 3 oz. chopped onions. I oz« finely chopped ham. Salt
Cook this with the app: pantry check, scaling, and the assistant.