Bechamel Sauce
Product Description
This recipe is taken directly from the book, "The Complete Cook Book" by Janie Day Rees. Published in New York by Street & Smith, circa 1900. There was not much left of this book when it came into my possession. I am considering placing these recipes here to be a 'rescue mission.'
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Bechamel Sauce.
Rub together one tablespoonful of butter with one tablespoonful of flour; stir in a saucepan until melted and smooth; then add slowly and beat well three-fourths pint of boiling milk; then two tablespoonfuls of mushroom liquor; salt and pepper to taste; add one bay leaf, one branch of celery, a very little thyme and one branch of parsley. Cook for fifteen minutes and rub through a fine sieve.
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Bechamel Sauce.
Rub together one tablespoonful of butter with one tablespoonful of flour; stir in a saucepan until melted and smooth; then add slowly and beat well three-fourths pint of boiling milk; then two tablespoonfuls of mushroom liquor; salt and pepper to taste; add one bay leaf, one branch of celery, a very little thyme and one branch of parsley. Cook for fifteen minutes and rub through a fine sieve.
