Béchamel Sauce for Sorrel Soup

Ingredients

• 6 tablespoons flour
• 10 peppercorns
• 14 cup butter
• 1 blade mace
• 21% cups milk or white stock
• 1 small onion or shallot, chopped
• dash cayenne pepper
• teaspoon salt
• 1 bouquet, parsley, thyme, bayleaf

Method

1. 1

   Melt the butter and blend in the flour.

2. 2

   Cook it over a slow fire until it is pale yellow.

3. 3

   Meanwhile, boil up the liquid with the herb bouquet, onion or shallot, and peppercorns.

4. 4

   Slowly add the hot liquid to the flour mixture blending it with a rubber spatula so that it doesn’t lump.

5. 5

   Add the blade of mace and cook for 15 minutes in the top of the double boiler over boiling water, stirring occasionally.

6. 6

   Pass it through a sieve and season with nutmeg, cayenne, and salt.

As published

This recipe was extracted from A lady of good taste (1954) by Mary Katherine Reynolds Babcock, page 9. The excerpt below is the record exactly as published.

Béchamel Sauce for Sorrel Soup 6 tablespoons flour 10 peppercorns 14 cup butter 1 blade mace 21% cups milk or white stock 14 teaspoon nutmeg | 1 small onion or shallot, dash cayenne pepper chopped if teaspoon salt 1 bouquet, parsley, thyme, bayleaf

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