Bechamel Sauce

Ingredients

• two tablespoons butter
• two tablespoons flour
• one-half teaspoon salt
• one-half saltspoon pepper
• one-half pint of either veal or chicken broth
• one-half pint of milk

Method

1. 1

   Melt butter, mix in flour, salt, and pepper.

2. 2

   Heat broth and milk, add gradually to the mixture while stirring until thick.

As published

This recipe was extracted from Council cook book (1908), page 21. The excerpt below is the record exactly as published.

Bechamel Sauce. Melt two tablespoons butter, then smooth in two tablespoons flour, one-half teaspoon salt, one-half saltspoon pepper. Heat one-half pint of either veal or chicken broth, and one-half pint of milk

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