Sauce Bechamel
A historical recipe from Made-Over Dishes, by S. T. Rorer.
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A historical recipe
Made-Over Dishes, by S. T. Rorer. Project Gutenberg eBook #6978.
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
- half pint of liquid
Method
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- For sauce Bechamel, fill the cup half full of stock, then the remaining half with milk, giving again the half pint of liquid and usual quantity of butter and flour.