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Bechamel Sauce

From The Century cook book (1895).

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A historical recipe

The Century cook book, by Arnold, Augusta (Foote), Mrs. (1895).

United States

Known as an American recipe, with similar versions prepared across other nations.

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

Ingredients 1 ingredient

  1. A slice of onion

Cook safely

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

  • Hot oil. Never put water on an oil fire: turn off the heat and cover the pan with a lid or a damp tea towel. Pat food dry before it goes into hot oil, and lower it in gently, away from you.
  • Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.

Method

  1. Make a white sauce, using for liquor one haK each of rich white stock and milk, or use stock alone.
  2. A slice of onion, car- rot and turnip should be fried in the butter before the flour is added.
  3. A richer Bechamel is made by adding a little cream aaid chopped mushrooms.

Plating

Cookware for this recipe

  • Frying pan
  • Chef's knife
  • Cutting board
Source not stated by archive.org
Credit

From The Century cook book (1895), printed page 279, digitised by the Internet Archive: https://archive.org/details/centurycookbook00arnoiala

What was changed: Read by machine from the book's scanned text into ingredients and method. The title's capitals were tidied; spelling and scanning errors are left as they are.