Bechamel Sauce

Name: Bechamel Sauce
Yield: 16 servings
Ingredients: one pound of white roux; four and a half quarts of boiling milk; half pound of lean veal; two-thirds of an ounce of salt; one pinch of mignonette; one pinch of grated nutmeg; one small sprig of thyme; one minced onion

From Soyer's standard cookery, 1912

Serves 16

Omit veal for Lenten preparations.

Presented as published in 1912. 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 Soyer's standard cookery (1912) by Nicolas Soyer, page 30. The excerpt below is the record exactly as published.

Bechamel Sauce. To MAKE FOUR QUARTS. — Procure one pound of white roux, four and a half quarts of boiling milk, half pound of lean veal, two-thirds of an ounce of salt, one pinch of mignonette, and grated nutmeg, and one small sprig of thyme; one minced onion

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