Bechamel, or White Sauce. No. 1.

The Lady's Own Cookery Book, and New ... · Bury, Charlotte Campbell, Lady · 1840

Source: The Lady's Own Cookery Book, and New Dinner-Table Directory;: In Which will Be Found a Large Collection of Original Receipts. 3rd ed.
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (13)

half a quarter of a pound of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
three pounds of veal, cut into small slices ↝ Veal, ground, raw [Lamb, Veal, and Game Products]
a quarter of a pound of ham ↝ Ham [Cold cuts and cured meats]
some trimmings of mushrooms, truffles, and morels ↝ Mushrooms, raw [Other vegetables and combinations]
some trimmings of mushrooms, truffles, and morels
some trimmings of mushrooms, truffles, and morels ↝ Mushrooms, morel, raw [Vegetables and Vegetable Products]
two white onions ↝ Onions, white, raw [Vegetables and Vegetable Products]
a bunch of parsley, and thyme ↝ Parsley, raw [Not included in a food category]
a bunch of parsley, and thyme ↝ Thyme, fresh [Spices and Herbs]
three spoonfuls of flour ↝ Flour, 00 [Cereal Grains and Pasta]
boiling hot thin cream
a little salt ↝ Salt, table, iodized [Spices and Herbs]
cayenne pepper ↝ Spices, pepper, red or cayenne [Spices and Herbs]

Instructions (5)

Put the butter, veal, ham, mushroom trimmings, truffle trimmings, morel trimmings, white onions, parsley, and thyme into a stewpan.
Set it on the fire until the meat is made firm.
Then put in three spoonfuls of flour, moistened with boiling hot thin cream.
Keep this sauce rather thin, so that while you reduce it the ingredients may have time to be stewed thoroughly.
Season with a little salt and cayenne pepper, and strain it through a sieve.

Original Text

Bechamel, or White Sauce. No. 1.

Take half a quarter of a pound of butter, three pounds of veal, cut into small slices, a quarter of a pound of ham, some trimmings of mushrooms, truffles, and morels, two white onions, a bunch of parsley, and thyme, put the whole into a stewpan, and set it on the fire till the meat is made firm; then put in three spoonfuls of flour, moistened with boiling hot thin cream. Keep this sauce rather thin, so that while you reduce it the ingredients may have time to be stewed thoroughly. Season with a little salt and cayenne pepper, and strain it through a sieve. This is excellent for pouring over roast veal instead of butter, and is a good sauce for hashed veal, for any white meat, and for all sorts of vegetables.

Notes

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