Béchamel Sauce

Ingredients

• 1 lb. of white roux
• % oz. of salt
• 1 pinch of mignonette
• grated nutmeg
• 44 quarts of boiling milk
• 4 lb. of lean veal
• 1 small sprig of thyme
• I minced onion

Method

1. 1

   Pour the boiling milk on the roux, whisk well to avoid lumps.

2. 2

   Let it boil, then cook on the side of the fire.

3. 3

   Fry the veal with butter and onion until stiffened, then add to the Béchamel with salt and aromatics.

4. 4

   Boil slowly for about one hour, then pass through a tammy into a tureen and butter the top.

As published

This recipe was extracted from A guide to modern cookery (1909) by A. Escoffier, page 18. The excerpt below is the record exactly as published.

BECHAMEL SAUCE Quantities Required for Four Quarts. 1 lb. of white roux. % oz. of salt, 1 pinch of mignon- 44 quarts of boiling milk, ette, and grated nutmeg, and 4 lb. of lean veal. 1 small sprig of thyme. I minced onion. Preparation.—Pour the boiling milk on the roux, which should be almost cold, and whisk it well so as to avoid lumps. Let it boil, then cook on the side of the fire. Meanwhile the lean veal should have been cut into small cubes, and fried with butter in a saucepan, together with the minced onion. When the veal has stiffened without becoming coloured, it is added to the Béchamel, together with salt and the other aro- matics. Let the sauce boil slowly for about one hour in all, 22 GUIDE TO MODERN COOKERY and then pass it through a tammy into a tureen; butter the top, lest a crust should form. When Béchamel is intended for Lenten preparations, the 3 veal must be omitted. There is another way of making the sauce. After having boiled the milk, the seasoning and aromatics should be added; the saucepan is then covered and placed on a corner of the stove, so as to ensure a thorough infusion. The boiling milk must now be poured on to the roux which has been separately prepared, and the sauce should then cook for one quarter of an hour only. 29—TOMATO SAUCE Quantities Required for Four Quarts. 5 oz. of salted breast of pork, 2 oz. of butter, 4 oz. of salt, 1 rather fat. oz. of sugar, a pinch of 6 oz. of carrots cut into cubes. pepper. 6 oz. of onions cut into cubes. to lbs. of raw tomatoes or 4 1 bay leaf and 1 small sprig of quarts of same, mashed. thyme. 2 quarts of white stock. § oz. of flour. Preparation.—Fry the pork with the butter in a tall, thick- bottomed saucepan. When the pork is nearly melted, add the carrots, onions, and aromatics. Cook and stir the vegetables, then add the flour, which should be allowed to cook until it begins to brown. Now put in the tomatoes and white stock, mix the whole well, and set to boil on an open fire. At this point add the seasoning and a crushed clove of garlic, cover the saucepan, and place in a moderate oven, where it may cook for one and one-half hours. At the end of this time the sauce should be passed through a sieve or tammy, and it should boil while being stirred. Finally, pour it into a tureen, and butter its surface to avoid the formation of a skin. Remarks.—A purée of tomatoes is also used in cookery; it is prepared in precisely the same fashion, except that the flour is omitted and only one pint of white stock is added. 30—HOLLANDAISE SAUCE Quantities Required for One Quart.—One and one-half Ibs. of butter, the yolks of six eggs, one pinch of mignonette

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