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


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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Classic Seafood Recipes & Fish Recipes

SEAFOOD SAUCES: from Anchovy Catchup to White Sauce