Béchamel Sauce (Hot)

Ingredients

• 2 oz. of fresh butter
• 1½ oz. of dried, sifted flour
• ½ pint of white stock
• ½ pint of milk
• 2 tablespoonsful of fresh cream

Method

1. 1

   Make a white roux with butter and flour, then gradually add white stock and boiled milk with herbs.

2. 2

   Boil for 12 to 15 minutes until thick, then stir in cream and optional butter, lemon juice, and seasoning.

As published

This recipe was extracted from Entrees made easy (1905) by Peel, C. S. Mrs., page 2. The excerpt below is the record exactly as published.

Bechamel Sauce (Hot). Make a white roux with 2 oz. fresh butter, and 1£ oz. dried, sifted flour ; then pour on to 12 GENERAL INTRODUCTION this gradually £ pint of white stock, being care- ful to allow no lumps. Have ready £ pint of milk, previously boiled with a bouquet of herbs, and a green onion, add this in the same way ; boil it all together for 12 to 15 minutes to reduce it a fourth part, when it will be thick enough to drop slowly from the spoon ; stir in 2 table- spoonsful of fresh crea

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