92. CREAM SAUCE, OR BECHAMEL, FOR SALT-FISH.

The modern cook · Charles Elmé Francatelli · 1846

Source: The modern cook
Time: Cook: 20 min Total: 20 min
Status: success · extracted 11 days ago
Not a recipe: No

Ingredients (14)

four ounces of sifted flour ↝ Flour, 00 [Cereal Grains and Pasta]
an equal quantity of fresh butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
an onion, a carrot, a head of celery—the whole cut up into spoon branches of parsley, a sprig of thyme, and half a bay-leaf ↝ Onions, raw [Vegetables and Vegetable Products]
an onion, a carrot, a head of celery—the whole cut up into spoon branches of parsley, a sprig of thyme, and half a bay-leaf ↝ Carrots, raw [Vegetables and Vegetable Products]
an onion, a carrot, a head of celery—the whole cut up into spoon branches of parsley, a sprig of thyme, and half a bay-leaf ↝ Celery, raw [Vegetables and Vegetable Products]
an onion, a carrot, a head of celery—the whole cut up into spoon branches of parsley, a sprig of thyme, and half a bay-leaf ↝ Parsley, raw [Not included in a food category]
a sprig of thyme ↝ Thyme, fresh [Spices and Herbs]
half a bay-leaf ↝ Spices, bay leaf [Spices and Herbs]
two cloves ↝ Garlic, raw [Vegetables and Vegetable Products]
a blade of mace ↝ Spices, mace, ground [Spices and Herbs]
a few peppercorns
about a pint of good white consommé
half a pint of cream ↝ Cream, whipped [Cream cheese, sour cream, whipped cream]
a little salt ↝ Salt, table, iodized [Spices and Herbs]

Instructions (7)

Place four ounces of sifted flour in a stewpan, with an equal quantity of fresh butter.
Knead them together well with a wooden spoon.
Add an onion, a carrot, a head of celery—the whole cut up into spoon branches of parsley, a sprig of thyme, and half a bay-leaf; two cloves, a blade of mace, and a few peppercorns.
Moisten with about a pint of good white consommé and half a pint of cream, adding a little salt.
Stir the sauce on the fire until it boils.
Let it continue to boil for twenty minutes, stirring it the whole time.
Pass it through a tammy into a bain-marie, to be kept for use.

Original Text

92. CREAM SAUCE, OR BECHAMEL, FOR SALT-FISH.
PLACE four ounces of sifted flour in a stewpan, with an equal quantity of fresh butter; knead them together well with a wooden spoon; add an onion, a carrot, a head of celery—the whole cut up into spoon branches of parsley, a sprig of thyme, and half a bay-leaf; two cloves, a blade of mace, and a few peppercorns; moisten with about a pint of good white consommé and half a pint of cream, adding a little salt; stir the sauce on the fire until it boils; let it continue to boil for twenty minutes, stirring it the whole time; then pass it through a tammy into a bain-marie, to be kept for use.

Notes

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