Fowl with Béchamel Sauce
Ingredients
Directions
The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point. The book gives no cooking times either; the times in the steps were added in transcription, so check for doneness rather than trusting the clock.
Prepare and roast
Preheat the oven to 350°F (175°C).
Season the fowl with coarse sea salt.
Roast the fowl in the oven until fully cooked, about 1 hour.
Remove the fowl from the oven and let it rest for 10 minutes.
Serve
Serve the fowl with béchamel sauce poured over it.
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.
Explore the science
What each ingredient does
- Fowl
- Provides the main protein, which firms and sets as it cooks through.
- Béchamel sauce
- Adds creamy richness and moisture to the cooked meat.
The step that matters
Roast until fully cooked. The thickest parts, such as the thighs and areas near the bone, cook slowest. The outside can look done while the centre is still underdone, so the bird must reach a safe internal temperature throughout.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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