Yellow Béchamel Sauce

Ingredients

• 3 tablespoons butter
• ¼ cup white stock
• ¼ cup milk
• 1 slice carrot
• 2 slices onion
• ½ teaspoon salt
• ¼ teaspoon pepper
• Yolks 2 eggs
• 3 tablespoons flour

Method

1. 1

   Cook butter with carrot and onion until yellow, add flour, then gradually pour in stock and milk.

2. 2

   Bring to boil, strain, and add seasonings and beaten yolks.

As published

This recipe was extracted from What to Have for Dinner (1905) by Fannie Merritt Farmer, page 58. The excerpt below is the record exactly as published.

1 cup milk or stock $ tablespoon lemon juice Salt 4 teaspoon onion juice Pepper Yolk 1 egg Season chicken with salt, pepper, cayenne, lemon juice, onion juice and chopped parsley. Make a sauce by melting butter, adding flour, and pouring on, gradu- ally, milk or stock. Add chicken to sauce and, when thoroughly heated, add seasonings and yolk of egg well beaten. Cook one minute, remove from fire and spread on a plate to cool. When cold, shape, dip in crumbs, egg and crumbs, fry in deep fat, and drain on brown paper. Serve around a mound of green peas or with Yellow Béchamel Sauce. YELLOW BECHAMEL SAUCE. 3 tablespoons butter # cup white stock 1 slice carrot # cup milk 2 slices onion } teaspoon salt 3 tablespoons flour 4 teaspoon pepper Yolks 2 eggs Cook butter with carrot and onion until butter is yellow, add flour and pour on, gradually, white stock and milk. Bring to boiling point, strain, and add sea- sonings, and yolks of eggs slightly beaten. 218 What to Have for Dinner. ROAST LEG OF MUTTON, BROWN GRAVY Remove the caul, wipe meat, sprinkle with salt, place on rack in dripping pan, and dredge meat and bottom of pan with flour. Bake from one and one-half to two hours. The oven should be very hot during the first part of the cooking. After the meat is well browned, the heat should be reduced. Baste every fifteen minutes during the cooking. Success in roasting meats depends upon frequent basting with fat in pan. BROWN GRAVY. Remove some of the fat from pan, leaving three table- spoons. Add three tablespoons flour and stir until well browned, then pour on, gradually, one and one-half cups boiling water. Season with salt and strain. DUTCH POTATOES. (See p. 205, under Company Dinners, Menu No. VI.) BRUSSELS SPROUTS WITH LENOX SAUCE. Pick over Brussels sprouts, remove wilted leaves, and soak in cold water fifteen minutes. Cook in boiling salted water twenty minutes, or until easily pierced with a skewer. Drain, put in hot serving dish, and pour over LENOX SAUCE. 14 teaspoons mustard 4 cup vinegar 1} teaspoons salt

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