Perch

Classic Seafood Recipes & Fish Recipes

SEAFOOD SAUCES: from Anchovy Catchup to White Sauce

 

BECHAMEL SAUCE
(Boston Cooking-School Cook Book, 1896)


    1 1/2 cups White Stock.
    1 slice onion.
    1 slice carrot.
    Bit of bay leaf.
    Sprig of parsley.
    6 peppercorns.
    1/4 cup butter.
    1/4 cup flour.
    1 cup scalded milk.
    1/2  teaspoon salt.
    1/8 teaspoon pepper.


Cook stock twenty minutes with onion, carrot, bay leaf, parsley, and peppercorns, then strain; there should be one cupful.

Melt the butter, add flour, and gradually hot stock and milk. Season with salt and pepper.


 

 

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