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Bechamel Sauce

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Bechamel Sauce

Bechamel Sauce

Oven, in the book's wordsA very moderate oven

Ingredients

Directions

The book says “a very moderate oven”. The 350°F (175°C) in the steps is the modern equivalent, not the book's own figure.

  1. Pour water over the seasonings in a jar.

  2. Cover the jar tightly to prevent steam from escaping.

  3. Place the jar in a 350°F (175°C) oven and bake for 6 to 8 hours, or 5 hours in a hot oven.

  4. Strain the gravy and let it cool, then skim off the grease.

  5. If desired, flavor with wine and thicken with a little cornstarch blended with cold water, then boil for 2 to 3 minutes.

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.

Photo for illustrative purposes only · Contact us to use it

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