Bechamel Sauce

Name: Bechamel Sauce
Ingredients: one pint of Veloute Sauce; one pint of cream sauce; one-half of cream; two tablespoonfuls of essence of mushroom; two ounces of butter

From Louis' every woman's cook book, 1910

This is a very rich sauce.

Presented as published in 1910. 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 Louis' every woman's cook book (1910) by Louis Muckensturm, page 30. The excerpt below is the record exactly as published.

BECHAMEL SAUCE ^ Put one pint of Veloute Sauce and one pint of cream sauce in a saucepan with one-half of cream. Boil for fifteen minutes, stirring frequently. Add two table- spoonfuls of essence of mushroom and two ounces of butter

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