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Bechamel Sauce
From The "A1" cookery book, 1901
Serves 2
Presented as published in 1901. 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 "A1" cookery book (1901) by H. N. L., page 98. The excerpt below is the record exactly as published.
Bechamel Sauce. — 20Z. butter, oz. flour, sprig of parsley, 6 peppercorns, 6 mushrooms, \ pint white stock, £ pint milk or cream
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