Béchamel Sauce with Stock
From 366 menus and 1200 recipes of the Baron Brisse in French and English, 1884
Presented as published in 1884. 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 366 menus and 1200 recipes of the Baron Brisse in French and English (1884) by Brisse, L©♭on baron, page 92. The excerpt below is the record exactly as published.
Béchamel sauce with stock. Stir some butter and flour in a saucepan ; when melted, add equal quantities of cream and stock, season with chopped eschalots, parsley, and a pinch of grated nutmeg
Cook this with the app: pantry check, scaling, and the assistant.