vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Bechamel Sauce
From Dr. M'Millan's formulas and domestic guide, 1882
Serves 4
Good for vegetables and puddings.
Presented as published in 1882. 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 Dr. M'Millan's formulas and domestic guide (1882) by M'Millan, Alexander M. D., page 81. The excerpt below is the record exactly as published.
BECHAMEL SAUCE. This sauce is good for almost everything, such as carrots, turnips, asparagus, fish, and, with sugar and wine or brandy added, is good for steamed puddings, cake pudding, rice, etc. Mix cold and well together in a tin sauce-pan 2 ounces of butter, and a table-spoonful of flour. Then add a pint of milk and stir continually, and when thickened take off the fire. Beat the yolk of an egg in a cup with a tea-spoonful of water. Turn into the sauce and mix well. Salt a little and pepper for vege- tables
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.