Recipes > Sauces & Spreads > Bechamel Sauces > Béchamel Sauce, with Parmesan Cheese

Béchamel Sauce, with Parmesan Cheese


  • 2 ounces of butter
  • 2 ounces of flour
  • 1 pint of milk
  • 2 ounces of grated Parmesan


Stir together over the fire the butter and flour, until they are perfectly blended, boiling the milk meantime; when the butter and flour are smooth, pour the boiling milk into them, stir in the grated Parmesan gradually and melt it thoroughly, stirring constantly until the sauce is smooth; if cream is used instead of milk, and the Parmesan cheese omitted, the same is called Cream Béchamel.


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The Cooking Manual of Practical Directions for Economical Every-Day Cookery (1877).

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