Sauce Bechamel

Ingredients

• 1 tablespoon of butter
• an even tablespoon of flour
• 1 gill of cream
• 1 gill of stock
• the beaten yolks of 2 eggs
• % teaspoon of salt
• 14, teaspoon of pepper

Method

1. 1

   Put butter in a frying pan, when melted add flour; mix until smooth, add cream and stock, stirring continuously until it boils.

2. 2

   Remove from fire, add beaten yolks, and do not boil after adding yolks.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from San Rafael cook book, 1906 (1906) by Katherine Golden Bitting Collection on Gastronomy (Library of Congress), page 28. The excerpt below is the record exactly as published.

1 tablespoon of butter, add 1 rounded tablespoon of flour, and cook until thick; slowly adld % pt. of cream, and 1 gill as- paragus liquor; cook together until the sauce is thick; add the sweet- breads, and 1 cup of fresh asparagus cut into small pieces. Stir care- fully until cooked, adding 1 teaspoon salt and a dash of cayenne. SWEETBREADS— Mrs. W. F. C. HassOn. Lay the sweetbreads in cold water for 12 hrs., changing the water several times; then boil them 5 minutes, drop into cold water, skin them, and lard' them with fat bacon. Put in a stewpan 1 small carrot, 2 small onions, and a teaspoon parsley all minced, the sweetbreads and 1 pt. of stock; season with salt, pepper, cayenne, and a little mace, and stew till tender. Clean and slice a dozen mushrooms, boil them 5 64 MEATS minutes in water and lime juice, drain them, and put tliem in a stewpan with a pt. of good brown sauce; stew till reduced) %. Dish the sweet- breads, and pour the sauce over them'. SWEET BREADS A LA POULETTE. — Mrs. Fronmuller. 2 sweet breads blanched and cut in cubes and. 1 cup poulette sauce. Poulette Sauce — Melt 2 tablespoons butter with 2 tablespoons flour, cook until frothy and add % cup white stock. When cooked add yolks of 2 eggs mixed with 2 tablespoons cream, pouring sauce into eggs gra'dlually. Strain into saucepan, add 1 tablespoon lemon juice, 1 table- spoon butter, pepper, salt and 1 teaspoon chopped parsley. Put sweet breads into this sauce and when hot pour over buttered toast. Garnish with lemon and parsley. QUAIL PATE— Mrs. L. A. Lancel. 6 quail or same amount of chicken, 2 lbs. veal, 1 lb. fresh pork.. Put into a bean pot a layer of quail, pork and veal alternately ; season each layer with pepper, salt, a little garlic, and a few bay leaves; keep on until all the meat is used; add i^ pt. of good stock; some use white- wine. Cover tightly so that no steam oan escape ; mix a paste of flour and water to put around the cover so that the jar will be air-tight. Bake 2% hrs. in a moderate oven. The meat can also be chopped fine, and baked! in the same way. The bones of the veal should be placed on top of the meat when ready to be coivered for the oven. BRAINS A LA VINAIGRETTE— Mrs. Walter S. Hobart (Dinner entree after soup.) Put into a fryingpan 2 large tablespoons butter; make smoking brown. Add 1 tablespoon chopped estregon or small garlic, 1 table- spoon chopped eschalot, 1 tablespoon of chopped parsley, 1 cup of bouillon or soup, 1 cup of white wine, 2 tablespoons of vinegar, 3 or 4 bay leaves, black pepper and salt to taste. Boil all together 10 min.; add prepared brains to the mixture, and boil 15 min. Let the brains be divided in large pieces, not chopped fine. BRAIN PATTIES— Mrs. Anna Stubbe, Ba'inrng. 2 sets brains, % can mushrooms, French peas, butter sauce, pepper, salt, nutmeg. Boil, clean audi chop the brains very fine. Have ready the drawn butter sauce, quite rich and thick, stir the brains into the sauce, and heat thoroughly. Add mushrooms chopped fine. Fill pas- try shells, with mixture, add a grating of nutmeg on top and, last, a few peas that have been warmed in their juice and well seasoned- Serve as entree. CASES FOR ENTREES^Mrs. W. F. Jones. 1 well beaten egg, 1 cup sweet milk, 1 full cup flour, pinch each of salt and haking powder, sifted with flour. (Have fat smoking hot, heat MEATS 65 Iron In fat, dip iron into batter and drop quickly into fat. When brown, remove gently onto cheesecloth, or brown paper. This makes about 3 doz., and by keeping tightly tinned will be good for some time, it reheated before using. SAUCE BECHAMEL— Mrs. Wm. B. Noble. Put 1 tablespoon of hutter in a frying pan, when melted add lan even tablespoon of flour; mix until smooth, add 1 gill of cream and 1 gill of stock; stir continuously until it boils; take it from the fire, add the beaten yolks of 2 eggs, % teaspoon of salt, 14, teaspoon of pepper

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