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Béchamel

A historical recipe from The soup and sauce book, by Elizabeth Douglas.

A historical recipe

The soup and sauce book, by Elizabeth Douglas. Project Gutenberg eBook #68446.

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 The soup and sauce book, by Elizabeth Douglas. Digitised by Project Gutenberg, eBook #68446 (https://www.gutenberg.org/ebooks/68446). 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.

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Ingredients

Method

  1. 1 lb.
  2. veal 2 slices ham 2 pints water ¹⁄₄ lb.
  3. mushrooms 1 onion Bouquet of herbs 5 table-spoons white roux 1 pint of cream Slice the veal, ham, mushrooms and onion and stew them gently for an hour and a half in the water.
  4. Thicken with the roux (see p.
  5. 12).
  6. Add the cream.
  7. Boil for two or three minutes, stirring continually.
  8. Strain.