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Bechamelle Sauce

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Bechamelle Sauce

Ingredients

Directions

  1. Reduce the sauce in a stewpan over gentle heat, stirring constantly until it thickens to a paste-like consistency.

  2. Mix in the boiling cream and add consomme glaze if a stronger flavor is desired.

  3. Boil until it reaches the usual thickness of a sauce.

  4. Squeeze through a fine sieve into a clean stewpan.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

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