Bechamel Maigre, or Without Meat

The Book of Household Management · Beeton, Mrs. (Isabella Mary) · 1861
Source
The Book of Household Management
Time
Total: 45 min
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (11)
Instructions (9)
  1. Put in a stewpan the milk, and 1/2 pint of water, with the onions, mace, mushrooms, parsley, and salt.
  2. Let these simmer gently for 20 minutes.
  3. In the mean time, rub on a plate 1 oz. of flour and butter.
  4. Put it to the liquor, and stir it well till it boils up.
  5. Then place it by the side of the fire, and continue stirring until it is perfectly smooth.
  6. Now strain it through a sieve into a basin.
  7. After which put it back in the stewpan, and add the lemon-juice.
  8. Beat up the yolks of the eggs with about 4 dessertspoonfuls of milk.
  9. Strain this to the sauce, keep stirring it over the fire, but do not let it boil, lest it curdle.
Original Text
BECHAMEL MAIGRE, or WITHOUT MEAT. 368. INGREDIENTS.—2 onions, 1 blade of mace, mushroom trimmings, a small bunch of parsley, 1 oz. of butter, flour, 1/2 pint of water, 1 pint of milk, salt, the juice of 1 lemon, 2 eggs. Mode.—Put in a stewpan the milk, and 1/2 pint of water, with the onions, mace, mushrooms, parsley, and salt. Let these simmer gently for 20 minutes. In the mean time, rub on a plate 1 oz. of flour and butter; put it to the liquor, and stir it well till it boils up; then place it by the side of the fire, and continue stirring until it is perfectly smooth. Now strain it through a sieve into a basin, after which put it back in the stewpan, and add the lemon-juice. Beat up the yolks of the eggs with about 4 dessertspoonfuls of milk; strain this to the sauce, keep stirring it over the fire, but do not let it boil, lest it curdle. Time.—Altogether, 3/4 hour. Average cost, 5d. per pint. This is a good sauce to pour over boiled fowls when they are a bad colour.
Notes
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