Bechamel Sauce (Thick)

Mrs. A.B. Marshall's cookery book · A. B. Marshall · 1894

Source: Mrs. A.B. Marshall's cookery book
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (8)

Half a pint of milk boiled with a little mace and half an eschalot ↝ Milk, NFS [Milk, reduced fat]
a little mace ↝ Spices, mace, ground [Spices and Herbs]
half an eschalot
two ounces of flour ↝ Flour, 00 [Cereal Grains and Pasta]
two ounces of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
a little cayenne pepper ↝ Spices, pepper, red or cayenne [Spices and Herbs]
salt ↝ Salt, table, iodized [Spices and Herbs]
a very little nutmeg ↝ Oil, nutmeg butter [Fats and Oils]

Instructions (5)

Boil half a pint of milk with a little mace and half an eschalot.
Mix the boiled milk onto two ounces of flour which have been lightly fried with two ounces of butter.
Stir till it boils.
Add a little cayenne pepper, salt, and a very little nutmeg.
Tammy, and use.

Original Text

Bechamel Sauce (Thick).—Half a pint of milk boiled with a little mace and half an eschalot; mix on to two ounces of flour which have been lightly fried with two ounces of butter; stir till it boils; add a little cayenne pepper, salt, and a very little nutmeg. Tammy, and use.

Notes

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