Bechamel Sauce Without Meat

Ingredients

• an onion three inches in diameter
• a small carrot
• one eschalot
• 4 oz. of Butter
• 3 pts. of Milk
• half a teaspoonful of salt
• a pinch of white pepper
• a small bouquet garni

Method

1. 1

   Cut the onion into pieces, slice the carrot, and cut up the eschalot.

2. 2

   Fry these in butter for five minutes.

3. 3

   Add flour and stir for five minutes.

4. 4

   Add milk, salt, pepper, and bouquet garni, and stir for twenty minutes.

5. 5

   Strain and set aside for use.

As published

This recipe was extracted from Buckmaster's cookery (1887) by J. C. Buckmaster, page 94. The excerpt below is the record exactly as published.

BECHAMEL SAUCE WITHOUT MEAT (2). TO MAKE A QUART. Ingredients. Onion. Carrot. Eschalot. Bouquet garni. 4 oz. of Butter. 3 pts. of Milk. 1. Take an onion three inches in diameter, and cut it into six or eight pieces. 2. Slice a small carrot, and cut up one eschalot. 3. Fry these for five minutes in a two quart stewpan with four ounces of butter. 4. Add one ounce and a half of flour. 5. Stir for five minutes. 6. Add three pints of new Sauces. 213 milk, half a teaspoonful of salt, a pinch of white pepper, a small bouquet garni

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