Béchamel Sauce

Ingredients

• 4 tablespoons butter
• 2 slices onion
• 2 slices carrot
• Bit of bay leaf
• Sprig of parsley
• 6 peppercorns
• 5 tablespoons flour
• 1 1/3 cups white stock
• 1 cup milk
• 1/2 teaspoon salt
• 4 teaspoon pepper

Method

1. 1

   Put three tablespoons butter in saucepan with onion, carrot, bay leaf, parsley, and peppercorns and cook two minutes.

2. 2

   Pour on gradually stock and let come to boiling point.

3. 3

   Set on back of range and let stand twenty minutes.

4. 4

   Strain, add milk, salt, pepper, and remaining butter bit by bit.

As published

This recipe was extracted from What to Have for Dinner (1905) by Fannie Merritt Farmer, page 17. The excerpt below is the record exactly as published.

Béchamel Sauce, and garnish with hard boiled eggs, cut in fancy shapes, slices of lemon, and parsley. BECHAMEL SAUCE. 4 tablespoons butter 6 peppercorns 2 slices onion 5 tablespoons flour 2 slices carrot 13 cups white stock Bit of bay leaf 1 cup milk Sprig of parsley $ teaspoon salt 4 teaspoon pepper

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