Cream Sauce (Bechamel) a l’Allemande
From The Swedish, French, American cook book, 1918
Serves 3
Foundation for all white sauces, can be used for glazing meats.
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 454. The excerpt below is the record exactly as published.
Cream Sauce ( Bechamel) a l’Allemande Is the foundation of all white sauces, also glazing for meat and different entrees such as birds, chicken, sweetbreads, etc.; it is flavored with sherry. For fish it is flavored with lemon juice. Put one tablespoon butter in a saucepan on stove; add two table¬ spoons flour. When well mixed, add one and a half cups boiling milk
Cook this with the app: pantry check, scaling, and the assistant.