Bechamel Sauce (White)

Ingredients

• 2 ounces of butter
• 2 ounces of flour
• f pint of milk
• a small onion
• 2 or 3 sticks of celery
• half a carrot
• half a bay-leaf
• a very small sprig of thyme
• a bunch of parsley
• a little nutmeg
• a pinch of salt

Method

1. 1

   Put butter and flour in a saucepan, stir to a smooth paste.

2. 2

   Gradually add milk, onion, celery, carrot, bay-leaf, thyme, parsley, nutmeg, and salt.

3. 3

   Stir until flavored, strain into a basin.

As published

This recipe was extracted from English and French cookery (1890) by Percy Lindley, page 30. The excerpt below is the record exactly as published.

Bechamel Sauce (White). — To make about J pint, put 2 ounces of butter and 2 ounces of flour into a saucepan, and stir them over the fire briskly with a wooden spoon to a smooth paste. Add gradually f pint of milk, a small onion, 2 or 3 sticks of celery cut up small, half a carrot thinly sliced, half a bay-leaf, a very small sprig of thyme, a bunch of parsley, a little nutmeg, and a pinch of salt

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