Bechamel Sauce

Ingredients

• Put two ounces of butter
• an ounce and a half of flour
• add one pint of white stock
• six mushrooms washed and peeled
• half a pint of cream
• the strained juice of half a lemon

Method

1. 1

   Melt butter and flour in a stew-pan, add stock, and stir until boiling.

2. 2

   Add mushrooms and simmer for twenty minutes.

3. 3

   Strain into another pan, stir in cream and lemon juice, and boil for three to five minutes.

4. 4

   Cool while stirring.

As published

This recipe was extracted from The Landmarks club cook book (1903) by The Landmarks club, Los Angeles, Calif., page 54. The excerpt below is the record exactly as published.

bechamel sauce. Put two ounces of butter and an ounce and a half of flour into a stew-pan ; when well mixed, add one pint of white stock, . and stir till it boils; then add six mushrooms washed and peeled. Let the sauce boil up again, and simmer for twenty minutes with the lid half on, to throw up the butter, which skim off when it rises. Strain the same through a tammy into an- other stew-pan. Stir in now half a pint of cream and the strained juice of half a lemon

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