Béchamel Sauce

Ingredients

• 1 tablespoonful butter
• 1 tablespoonful flour
• 2 cups of boiling milk
• 1/2 teaspoonful nutmeg
• 1 even teaspoonful salt
• a small bouquet
• 6 whole peppercorns
• 1/2 cupful mushroom liquor

Method

1. 1

   Melt butter, add flour, stir for 5 minutes; then add boiling milk, season with nutmeg, salt, bouquet, and peppercorns.

2. 2

   Boil for 10 minutes, strain and serve.

As published

This recipe was extracted from 365 breakfast dishes (1901), page 7. The excerpt below is the record exactly as published.

ablespoonful of butter or poultry fat over the fire ; add 2 tablespoonfuls fine cut carrots, i fine cut onion, yi a bay leaf, 2 cloves, I blade of mace, 6 whole peppers, i sprig of thyme ; stir and cook 10 minutes; add I tablespoonful of flour and cook 2 min- utes; add a can of tomatoes, i teaspoonful salt, 1 even teaspoonful i)ep|ter, i tea February* cook slowly lo minutes, stirring constantly, then strain and serve. — Mrs. Gesine Lemcke. 23. — Fillets of Fish, Ambassador Style. Remove the fillets from 2 or 3 small flounders and cut into small pieces. Put the head and trimming an onion and half a carrot, sliced, a stalk of celery, sprig of parsley and thyme and six peppercorns, over the fire in water to cover. Let boil, then simmer about an hour ; drain off the broth and set aside. Put the pieces of fish in a gratin dish, sprinkle with salt and lemon juice, add 2 or 3 tablespoonfuls of water and cook 10 or 12 minutes in the oven. Then cover with a sauce made of 3 tablespoonfuls of butter, 2)^ tablespoonfuls of flour, i^ of a teaspoon ful of salt, i cup of fish stock, and J^ of a cup of cream. Flavor with i teaspoon- ful of essence of anchovy and the juice of ]4 a lemon. Sprinkle over the sauce 4 table- spoonfuls of grated Parmesan cheese (or use American cheese) and return the dish to the oven to melt the cheese. Decorate the dish with a circle of bread croutons (fried) dusted with more of the cheese. — From ** The Boston Cooking School Magazine." 26 Februaty, 24. — Nests (eggs). For 6 people use 6 eggs. Toast 6 slices of bread cut neatly in rounds. Beat the yolks of the eggs (slightly salted) very light, heap in a circle on the toast, put ^ a teaspoonful of melted butter in the centre and drop the whole yolk of one egg in the middle of each. Put them, in the oven until the whites are slightly browned. 25- — Lamb Croquettes. Place a saucepan with 2 ozs. of butter and r finely cho|)ped onion over the fire, cook 5 minutes, add i Jieaping tablespoonful flour ; stir and cook 2 minutes; add i cupful of boil- ing milk, a small bouquet, i even teaspoon, ful salt, J^ even tea.s]joonful white pepper; cook 5 minutes, remove the bouquet; add i pt. of finely-minced cooked lamb, }4 cupful of finely-minced mushrooms, and }4 table- spoonful finely-minced parsley; cook 10 minutes ; add the yolks of 3 eggs ; turn the mixture into shallow tin plates and set aside to cool. When ready to cook form the prep- aration into cork-shaped croquettes, dip them in beaten egg, then roll in grated bread crumbs and fry in hot fat to a delicate brown. 37 c=Q Febraa.ry. Serve wilh bechamel sauce. BteHAMEL Sauce, — Place a saucepan with i table- spoonful butler over the fire ; add i table- spoonful flour, ami stir for 5 miiiules; then add 2 cups of boiling milk, season with ^ teaspoonful nutm^, i even teaspoonful salt, a sniall bouquet, 6 whole peppercorns, J^ cup- ful mushroom liquor;

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