Name: Bechamel Sauce
Cuisine: American
Ingredients: 3 tablespoonfuls of butter in a saucepan; 3 tablespoonfuls of sifted flour; 1 teaspoonful of nutmeg; 10 peppercorns; 1 teaspoonful of salt; 3 slices of onion; 2 slices of carrot; 2 sprigs of parsley; 2 of thyme; 1 bay leaf and half a dozen mushrooms cut up; 10 the whole with a pint of stock or water and a cup of sweet cream; 1 sieve

Original Recipe

Put three tablespoonfuls of butter in a saucepan; add three tablespoonfuls of sifted flour, quarter of a teaspoonful of nutmeg, ten peppercorns, a teaspoonful of salt; beat all well together; then add to this three slices of onion, two slices of carrot, two sprigs of parsley, two of thyme, a bay leaf and half a dozen mushrooms cut up. Moisten the whole with a pint of stock or water and a cup of sweet cream. Set it on the stove and cook slowly for half an hour, watching closely that it does not burn; then strain through a sieve. Most excellent with roast veal, meats and fish. St. Charles Hotel, New Orleans.

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Saucepan

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Fine Mesh Strainer

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1

Put three tablespoonfuls of butter in a saucepan; add three tablespoonfuls of sifted flour, quarter of a teaspoonful of nutmeg, ten peppercorns, a teaspoonful of salt; beat all well together; then add to this three slices of onion, two slices of carrot, two sprigs of parsley, two of thyme, a bay leaf and half a dozen mushrooms cut up.
2

Moisten the whole with a pint of stock or water and a cup of sweet cream.
3

Set it on the stove and cook slowly for half an hour, watching closely that it does not burn; then strain through a sieve.
4

Most excellent with roast veal, meats and fish. _St.
5

Charles Hotel, New Orleans_.

Bechamel Sauce

Original Recipe

Ingredients

Required Gear

Instructions