French White Sauce (Béchamel)

Ingredients

• 2 Pints white Plasmon stock
• 1 pint cream
• 1 tablespoonful Plasmon arrowroot
• 1 small bunch herbs
• 1 small bunch parsley
• 2 cloves
• half a bay-leaf
• salt to flavour
• a few peppercorns (not pepper, as that would spoil the white colour of this sauce)

Method

1. 1

   Put the sweet herbs, parsley, bay-leaf, cloves, and peppercorns (tied loosely in a piece of muslin) to boil in the Plasmon stock until the stock has extracted the flavour of the herbs; remove the muslin bag of herbs, and allow the stock to boil till nearly half is reduced.

2. 2

   Now mix the arrowroot smoothly with the cream, pour it to the reduced stock, simmer slowly for 10 minutes if the sauce be thick; if too thin, stir briskly till it thickens.

As published

This recipe was extracted from Plasmon cookery book (1904) by International Plasmon Limited, page 29. The excerpt below is the record exactly as published.

FRENCH WHITE SAUCE (B6chamel).— Ingre- dients : 2 Pints white Plasmon stock; i pint cream ; i table- spoonful Plasmon arrowroot ; i small bunch herbs ; i small bunch parsley ; 2 cloves; half a bay-leaf. ; a few mushrooms or a little grated cheese; salt to flavour ; a few peppercorns (not pepper, as that s would spoil the white colour of this sauce

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