Bechamel Sauce
From The New century cook book, 1899
Serves 3
Serve with boiled fowls, hot or cold.
Presented as published in 1899. 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 The New century cook book (1899), page 36. The excerpt below is the record exactly as published.
Bechamel Sauce. To serve with boiled fowls, hot or cold. Put two pints white stock in a stew pan with small bunch of parsley, two New Century Cook Book. 71 cloves, one bay leaf, small bunch of savory herbs, three or four mushrooms; add salt. When it has boiled long enough to extract the flavor, strain and boil again until it is nearly one-half reduced. Mix one tablespoonful of arrowroot with one pint of cream
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