Bechamel Sauce
A historical recipe from Molly Gavin's own cookbook, by Molly Gavin (1927).
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A historical recipe
Molly Gavin's own cookbook, by Molly Gavin (1927). Project Gutenberg eBook #77698.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Ingredients 2 ingredients
- 1 tbp butter
- 1 tbp flour
Method
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- 1 tbp butter, 1 tbp flour, ½ c thin cream or milk, ½ c white stock, salt and pepper to taste.
- Melt butter in saucepan;
- stir in flour;
- reduce heat;
- add seasoning and liquid, stirring until smooth.
Plating
Cookware for this recipe
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Saucepan
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Wooden spoon