Recipes > Sauces & Spreads > Bechamel Sauces > Bechamel Maigre, or Without Meat

Bechamel Maigre, or Without Meat


  • 2 onions
  • 1 blade of mace
  • mushroom trimmings
  • 1 small bunch of parsley
  • 1 ounce of butter
  • flour
  • 1/2 pint of water
  • 1 pint of milk
  • salt
  • juice of 1 lemon
  • 2 eggs


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.

This is a good sauce to pour over boiled fowls when they are a bad colour.


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The Book of Household Management (1861).

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