Cream Bechamel Sauce

Ingredients

• Three tablespoonfuls of butter
• three scant ones of flour
• ten pepper-corns
• a small piece of mace
• half an onion
• a large slice of carrot
• two cupfuls of white stock
• one of cream
• salt
• a little nutmeg
• two sprigs of parsley
• one of thyme
• one bay leaf

Method

1. 1

   Tie the parsley, bay leaf and thyme together.

2. 2

   Rub the butter and flour to a smooth paste.

3. 3

   Put all the ingredients, except the cream, in a stew-pan, and simmer half an hour, stirring frequently; add the cream, and boil up once.

4. 4

   Strain, and serve.

As published

This recipe was extracted from Miss Parloa's new cook book and marketing guide (1880) by Maria Parloa, page 106. The excerpt below is the record exactly as published.

Cream Bechamel Sauce. Three table-spoonfuls of butter, three scant ones of flour, ten pepper-corns, a small piece of mace, half an onion, a large slice of carrot, two cupfuls of white stock, one of cream, salt, a little nutmeg, two sprigs of parsley, one of thyme and one bay leaf

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