Recipes > Sauces & Spreads > Bechamel Sauces > Béchamel Sauce

Béchamel Sauce

Ingredients

  • 1 1/2 cups White Stock
  • 1 slice onion
  • 1 slice carrot
  • bit of bay leaf
  • sprig of parsley
  • 6 peppercorns
  • 1/4 cup butter
  • 1/4 cup flour
  • 1 cup scalded milk
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper

Instructions

Cook stock twenty minutes with onion, carrot, bay leaf, parsley, and peppercorns, then strain; there should be one cupful. Melt the butter, add flour, and gradually hot stock and milk. Season with salt and pepper.

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Source

The Boston Cooking-School Cook Book (1896).


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