BECHAMEL
SAUCE NO. 1
Put two ounces of butter
and two tablespoons of flour into a saucepan and stir for five minutes.
Pour one and one-half pints of boiling milk gradually in, beating well
with a whisk.
Add some nutmeg, a few peppercorns,
a pinch of salt, and some chopped mushrooms.
Cook for one-quarter of an
hour, and rub through a fine sieve.
BECHAMEL
SAUCE NO. 2
Mix three tablespoons of
butter and three of flour to a smooth paste, put some peppercorns, one-half
an onion, one-half a carrot sliced, a small piece of mace, two teacups
of white stock, a pinch of salt and of grated nutmeg, in a stew-pan; simmer
for one-half an hour, stirring often, then add one teacup of cream; boil
at once, strain and serve.
BECHAMEL
SAUCE NO. 3
Take one tablespoon of flour,
and one tablespoon of butter. Put them into a saucepan and stir with a
wooden spoon until they have become a golden brown in color.
Then add, a little at a time,
one pint of milk; stir constantly until the sauce is as thick as custard,
and is white in color.
If it grows too thick, a
little more milk may be added; or if it is too thin, a tiny lump of butter
rolled in flour will thicken it. |
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