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Another Bechamel

A historical recipe from Domestic French Cookery, 4th ed., by Sulpice Barué (1836).

A historical recipe

Domestic French Cookery, 4th ed., by Sulpice Barué (1836). Project Gutenberg eBook #34837.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Source and licence

From Domestic French Cookery, 4th ed., by Sulpice Barué (1836). Digitised by Project Gutenberg, eBook #34837 (https://www.gutenberg.org/ebooks/34837). Public domain in the USA; its status may differ elsewhere.

Read the original Public domain in the USA

What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.

France. Associated with France by the book is about French cookery (Cooking, French); the recipe itself names no place (confidence 0.4). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.

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Ingredients

Method

  1. Cut into dice, or small square pieces, half a pound of bacon or ham, a carrot, a turnip, and two onions.
  2. Put them into a sauce-pan, with two large spoonfuls of veal-dripping;
  3. add a little butter (about two ounces), and two large spoonfuls of flour.
  4. Moisten it with boiling water, or broth.
  5. Add nutmeg, cloves, thyme, parsley, salt, and pepper to your taste;
  6. also a laurel-leaf.
  7. Let it stew for an hour.
  8. Strain it, and before you serve it up, squeeze in a little lemon-juice.