Béchamel Sauce

Ingredients

• 1 tablespoon butter
• 1/2 cup cream
• 1 tablespoon flour
• 1/2 teaspoon salt
• 1/2 cup white stock
• Dash of pepper

Method

1. 1

   Melt the butter; cook thoroughly with the flour; add the stock gradually, then the cream and seasoning.

Nutrition per serving

As published

This recipe was extracted from The Institute cook book (1913) by Helen Cramp, page 44. The excerpt below is the record exactly as published.

1/2 teaspoon salt 1 tablespoon lemon juice Cook the onion in the butter until it is sHghtly browned; add the curry powder and flour and mix thoroughly. Add the water gradually; bring to a boil; add salt and lemon juice; strain and serve. MAlTRE D'HOTEL BUTTER 2 tablespoons butter Dash of pepper Vi teaspoon salt 1/2 tablespoon chopped parsley 1 tablespoon lemon juice Work the butter until creamy; add seasoning and parsley, then the lemon juice slowly, and mix until thoroughly smooth. Serve with broiled fish or shad roe. DRAWN BUTTER 2 tablespoons butter ' 1 cup boiling water 1 tablespoon flour 1/2 teaspoon salt Melt the butter in a saucepan over the fire; stir in the flour; mix thoroughly, but do not brown; add salt and the water gradu- ally, stirring aU the time to prevent lumps. Bring to a boil and serve. SAUCE HOLLANDAISE 1 "cup drawn butter Juice of 1/2 lemon Yolks of 2 eggs 1 teaspoon onion juice 1 tablespoon chopped parsley Make a drawn-butter sauce; remove it from the fire and add gradually the yolks of the eggs, well beaten. Stir in the lemon and onion juice and the chopped parsley. This is served with baked fish or fish croquettes. TARTARE SAUCE 1/2 cup Mayonnaise dressing V2 tablespoon chopped oliyes 1/2 tablespoon capers 1/2 tablespoon chopped pickle Chop the capers, olives and pickle very fine and add them to the dressing. Serve with fried fish or cold meat dishes. 113 CATTr'T7C Planned for a OAU^XI/O Family of Four Family of Four TOMATO SAUCE 1 cup cooked tomatoes V^ teaspoon salt 1 bay leaf 1 teaspoon onion juice Dash of red pepper 1 tablespoon butter 1 tablespoon flour Add the seasonings to the tomatoes and let them boil for a few minutes. Melt the butter in a separate saucepan; stir in the flour; then slowly add the tomatoes, strained. Bring to a boil and serve. CREAM OF TOMATO SAUCE Make a plain cream sauce and just before serving add a cup of hot cooked tomatoes, strained. Add a pinch of soda to the toma- toes before mixing them. ANCHOVY SAUCE 3 anchovies 1/2 tablespoon catsup 1 tablespoon butter Dash of red pepper 1/2 tablespoon flour 1/2 cup boiling water 1 tablespoonful lemon juice Bone the anchovies and pound them to a paste. Melt the butter; stir in the flour and when smooth add the anchovies, pepper and catsup. Mix well; pour the hot water over all; boil two minutes, stirring constantly; add the lemon juice and serve with boiled or baked fish. WHITE SAUCE 1 tablespoon butter 1 cup white stock 1 tablespoon flour 1/2 teaspoon salt Dash of red pepper Make exactly the same as cream sauce, modifying it if desired by the addition of other flavorings. HORSERADISH SAUCE 1/2 cup milk 1 tablespoon butter 1 tablespoon cracker crumbs 1 tablespoon horseradish Salt to taste Heat the milk with the cracker crumbs in a double boiler; add the other ingredients; boil several minutes and serve with boiled beef. 114 Planned for a O A TTr'U' O Family of Four O A U L-iiO MUSHROOM SAUCE 6 mushrooms Juice of 1/2 lemon 1/2 tablespoon butter 1 tablespoon mushroom catsup Salt and red pepper Vi cup stock 1/2 teaspoon flour Clean the mushrooms; cut them into small pieces; put them in a saucepan with the butter, salt and pepper, lemon juice and catsup; stew until tender; add the stock and the flour mixed with a little cold water; bring all to a boil and serve with beefsteak or game. OYSTER SAUCE 25 oysters 1 pint cream sauce Drain the oysters, saving the juice, and wash them. Strain the juice; bring it to a boil; skim and add the oysters. Cook imtil the edges of the oysters begin to curl and at the moment of serving add to the cream sauce. Add more seasoning if desired, but do not add it imtil the sauce is removed from the fire, as salt is apt to make the mixture curdle. SAUCE SUPREME 1 tablespoon butter 1 cup chicken stock 1 tablespoon flour V2 teaspoon lemon juice 1 tablespoon hot cream 1 tablespoon chopped parsley Salt and pepper Melt the butter, but do not brown it; add the flour as in cream sauce, then the cream and stock gradually, and the seasoning and lemon juice after it is taken from the fire. CAPER SAUCE 1 tablespoon butter 1 teaspoon onion juice 1 tablespoon flour V^ teaspoon salt 1 cup meat broth Dash of pepper I tablespoon capers Melt the butter; add the flour, then the broth and seasoning, stirring to prevent lumps. When it boils, add the capers; stand over hot water for ten minutes and serve. 115 o A TTr'lj'C Planned for a OAU \^J10 Family of Four CELERY SAUCE 1 stalk celery 1 cup salted water 1 cup cream sauce Wash the celery and cut it into pieces one half inch long. Let it cook in the salted water until tender; drain thoroughly; stir the cream sauce into it; bring to a boil and serve with poultry or game. BECHAMEL SAUCE 1 tablespoon butter 1/2 cup cream 1 tablespoon flour Vi teaspoon salt 1/2 cup white stock Dash of pepper

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