Bechamel Sauce

Ingredients

• one pound of lean veal
• half a pound of lean ham
• a half-dozen mushrooms
• one small onion
• two cloves
• one blade of mace
• a pinch of thyme
• the same of sweet marjoram
• two tablespoons of butter
• one pint and a half of white stock or gravy
• a teacup of flour
• a pint of rich cream

Method

1. 1

   Chop veal, ham, mushrooms, and onion.

2. 2

   Add to butter and stew with stock for 1.5 hours.

3. 3

   Mix some gravy with flour, add cream, then combine with the sauce.

4. 4

   Boil for 15 minutes, stirring, then strain and season.

As published

This recipe was extracted from Home dissertations (1891) by Tilton, E. Stevens Mrs., page 110. The excerpt below is the record exactly as published.

BECHAMEL SAUCE. Chop one pound of lean veal and half a pound of lean ham in small pieces, a half-dozen mushrooms, and one small onion sliced, two cloves, one blade of mace, a pinch of thyme, and the same of sweet marjoram, and two tablespoons of butter ; add one pint and a half 122 SAUCES. 123 of white stock or gravy, and stew all gently for an hour and a half ; then mix some of the gravy with a teacup of flour, make very smooth, and add to it a pint of rich cream

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