Benshamelle

The Art of Cookery Made Easy and Refined · Mollard, John · 1802
Source
The Art of Cookery Made Easy and Refined
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (11)
Instructions (8)
  1. Take white veal, lean ham, turnips, celery, onions cut in pieces, a blade of mace, a little whole white pepper.
  2. Sweat them down till three parts tender.
  3. Discharge it with beef stock.
  4. Let it boil, skim it clean.
  5. Thicken with flour and water, or flour and butter passed.
  6. Add to it a sufficient quantity of cream to make it quite white.
  7. Let it simmer gently half an hour.
  8. Strain it through a tamis cloth.
Original Text
Benshamelle. Take white veal, lean ham, turnips, celery, onions cut in pieces, a blade of mace, a little whole white pepper; sweat them down till three parts tender, then discharge it with beef stock. Let it boil, skim it clean, and thicken with flour and water, or flour and butter passed; add to it a sufficient quantity of cream to make it quite white. Let it simmer gently half an hour, and strain it through a tamis cloth. N. B. Let it be of the thickness of light batter.
Notes
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