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Cream Sauce (Bechamel)
From The Swedish, French, American cook book, 1918
Serves 3
Serve with any kind of meat dish.
Presented as published in 1918. 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 The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 455. The excerpt below is the record exactly as published.
Cream Sauce ( Bechamel) Put one tablespoon butter in a saucepan; add one heaping table¬ spoon flour, one and a half cups rich bouillon or meat stock of any kind; color with kitchen bouquet
Cook this with the app: pantry check, scaling, and the assistant.