nut-freeegg-freesoy-freeshellfish-free
Bechamel Sauce for Salt Fish
From The Portland Woman's Exchange Cook Book, 1913
Serves 3
Keep for use in a double boiler.
Presented as published in 1913. 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 Portland Woman's Exchange Cook Book (1913) by Portland Woman's Exchange (Or.), page 16. The excerpt below is the record exactly as published.
Bechamel Sauce for Salt Fish. Place 4 ozs. of sifted flour in a stewpan with an equal quantity of fresh butter; knead them together well with a wooden spoon; add an onion, a carrot, a head of celery — the whole cut up thin — some branches of parsley, a sprig of thyme, and half a bay leaf, two cloves, a blade of mace and a few pepper corns; moisten with about 1 pint of good consomme and j/2 a pint of cream, adding a little salt
Cook this with the app: pantry check, scaling, and the assistant.