Béchamel Sauce
A historical recipe from French Dishes for American Tables, by Caron, Pierre, active 1886-1899 (1885).
A historical recipe
French Dishes for American Tables, by Caron, Pierre, active 1886-1899 (1885). Project Gutenberg eBook #45348.
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 French Dishes for American Tables, by Caron, Pierre, active 1886-1899 (1885). Digitised by Project Gutenberg, eBook #45348 (https://www.gutenberg.org/ebooks/45348). 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
- Melt an ounce of butter in a saucepan, add an ounce of flour, and mix well together.
- Then add an onion cut in slices, half an ounce of lean raw ham, and a little salt and pepper.
- When beginning to color slightly, moisten with a pint of milk, stir well until boiling, after which boil ten minutes longer;
- strain, and serve.
- 84.
- White Sauce, or Butter-Sauce.
- Put in a saucepan on the fire an ounce of butter, which melt, and add to it one tablespoonful of flour, a little salt, white pepper, a little nutmeg, and mix all well together, adding a glass of water;
- stir until boiling, add an ounce of butter and the juice of a lemon;
- strain, and serve.