Bechamel Yellow Sauce

Ingredients

• three table-spoonfuls of butter
• three level table-spoonfuls of flour
• ten pepper-corns
• a small piece of mace
• a small slice of carrot
• half an onion
• a pint of white stock
• a bay leaf
• two sprigs of parsley
• one of thyme
• half a cupful of cream
• the yolks of four eggs

Method

1. 1

   Put the butter into a saucepan, and beat to a cream; then add the flour and beat together.

2. 2

   Add the peppercorns, mace, carrot, onion, and stock.

3. 3

   Tie the bay leaf, parsley, and thyme together and add to the saucepan.

4. 4

   Simmer for twenty minutes; then strain and return to the fire.

5. 5

   Add the cream and salt and pepper to taste.

6. 6

   Beat the yolks of the eggs and cold cream together, stir into the sauce, and cook for two minutes, stirring constantly.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 245. The excerpt below is the record exactly as published.

Bechamel Yellow Sauce. Put three table-spoonfuls of butter into a saucepan, and beat to a cream ; then add three level table-spoonfuls MEAT AND FISH SAUCES. 471 of flour, and beat both articles together. Add ten pepper- corns, a small piece of mace, a small slice of carrot, half an onion, and a pint of white stock. Tie together a bay leaf, two sprigs of parsley, and one of thyme, and put the bunch into the saucepan with the other ingredients. Simmer for twenty minutes ; then strain, and put over the fire again. Add half a cupful of cream, and salt and pepper to meet your taste. Beat together the yolks of four eggs

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