6. CREAM BECHAMEL SAUCE

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Time
Cook: 30 min Total: 30 min
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (12)
Instructions (9)
  1. Put six ounces of fresh butter into a middle-sized stewpan.
  2. Add four ounces of sifted flour, some nutmeg, a few peppercorns, and a little salt.
  3. Knead the whole well together.
  4. Cut one carrot and so onion into very thin slices.
  5. Throw them into the stewpan.
  6. Add a bouquet of parsley, thyme, and half a bayleaf, tied together.
  7. Moisten these with a quart of white broth and a pint of cream.
  8. Stir the sauce over the stove fire for about half an hour.
  9. Pass it through the tammy into a basin for use.
Original Text
6. CREAM BECHAMEL SAUCE. Put six ounces of fresh butter into a middle-sized stewpan; add four ounces of sifted flour, some nutmeg, a few peppercorns, and a little salt; knead the whole well together; then cut one carrot and so onion into very thin slices; throw them into the stewpan, and so bouquet of parsley, thyme, and half a bayleaf, tied together; next moisten these with a quart of white broth and a pint of cream; and having stirred the sauce over the stove fire for about half an hour, pass it through the tammy into a basin for use. This sauce is not expensive, neither does it require much time or trouble to make. It is very useful as a substitute for Velouté, or other white sauces, as also for many other purposes, as will be shown hereafter.
Notes
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