Bechamel Sauce

Ingredients

• One small bunch parsley
• 3 cloves
• 1 bay leaf
• a sprig of thyme
• 1 of marjoram
• 1 shalot
• 1 pint white stock
• 1 pint milk or cream
• 1 tablespoonful flour or cornflour

Method

1. 1

   Put the stock into a saucepan with some salt, the shalot and herbs, boil ten minutes, strain, and boil again till it is half reduced; mix the flour to a smooth paste with the cold milk or cream, add it to the stock, and boil five minutes to cook the flour.

2. 2

   If the sauce looks too thin, boil it longer to reduce; if too thick, dilute with a little milk or cream.

As published

This recipe was extracted from Miss Cameron's cookery book (1898) by Ida Cameron, page 40. The excerpt below is the record exactly as published.

Bechamel Sauce. One small bunch parsley, 3 cloves, 1 bay leaf, a sprig of thyme and 1 of marjoram, 1 shalot, salt and pepper, 1 pint white stock, 1 pint milk or cream, 1 tablespoonful flour or cornflour

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