5. BECHAMEL SAUCE

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (2)
Instructions (3)
  1. Divide the Velouté sauce (according to the quantity required) into three parts.
  2. Put one-third into a stewpan, and having reduced it, add thereto a quart (more or less) of boiling cream.
  3. After allowing the sauce to boil a few minutes longer, stirring it the whole time, pass it through the tammy into a basin, or bain-marie for use.
Original Text
5. BECHAMEL SAUCE. Divide the Velouté sauce (according to the quantity required) into three parts; put one-third into a stewpan, and having reduced it, add thereto a quart (more or less) of boiling cream;—after allowing the sauce to boil a few minutes longer, stirring it the whole time, pass it through the tammy into a basin, or bain-marie‡, for use.
Notes
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