Bechamel Sauce
From Kentucky receipt book, 1903
Serves 2
Can be used to mask a chaudfroid sauce by adding gelatine.
Presented as published in 1903. 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 Kentucky receipt book (1903) by Mary Harris Frazer, page 61. The excerpt below is the record exactly as published.
Bechamel Sauce. One pint white stock, 2 tablespoons butter, 4 tablespoons flour, 6 mushrooms or the liquor from a half can, 1 cup cream, 1% table- spoons lemon juice
Cook this with the app: pantry check, scaling, and the assistant.