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Recipes > Sauces & Spreads > White Sauces > Bechamel, or White Sauce. No. 1

Bechamel, or White Sauce. No. 1


  • 1/8 pound of butter
  • 3 pounds of veal, cut into small slices
  • 1/4 pound of ham
  • mushrooms
  • truffles
  • morels
  • 2 white onions
  • 1 bunch of parsley
  • thyme
  • 3 spoonfuls of flour
  • thin cream
  • salt
  • cayenne pepper


Take the butter, veal, ham, some trimmings of mushrooms, truffles, and morels, the onions, parsley, and thyme, put the whole into a stewpan, and set it on the fire till the meat is made firm; then put in the 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.


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The Lady's Own Cookery Book (1844).

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