Sauce a la Béchamel by the Direct Process

Ingredients

• six parts by weight of fresh butter
• four parts of sifted flour
• some tincture of nutmeg
• some pepper
• a little salt
• a carrot
• an onion
• thirty-two parts of standard broth
• sixteen parts of cream

Method

1. 1

   Melt butter, add flour, nutmeg, pepper, and salt.

2. 2

   Knead and heat to make a roux.

3. 3

   Add carrot, onion, parsley, thyme, broth, and cream.

4. 4

   Boil for half an hour while stirring, then pass through a tammy.

Nutrition per serving

As published

This recipe was extracted from The spirit of cookery (1895) by Johann Ludwig Wilhelm Thudichum, page 158. The excerpt below is the record exactly as published.

Sauce a la B4chamel by the Direct Process. This sauce is made without the pedigree of grand sauce in one process ; it also passes in French works under the name of Sauce a la Ste. M6n6hould, and in English books as cream saicce. Place six parts by weight of fresh butter into a stewpan, add four parts of sifted flour, some tincture of nutmeg and pepper, and a little salt ; knead the whole well together, and heat it to produce a dextrine roux ; add a carrot and an onion, both sliced, parsley, thyme, and bay-leaf, thirty-two parts of standard broth and sixteen parts of cream

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