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No 3 Bechamel Sauce

(Sauces) - (The Cook's Decameron: A Study In Taste For Italian Dishes)

Ingredients: Butter, ham, veal, carrots, shallot, celery bay leaf,
cloves, thyme, peppercorns, potato flour, cream, fowl stock.
Prepare a mirepoix by mixing two ounces of butter, trimmings of
lean veal and ham, a carrot, a shallot, a little celery, all cut
into dice, a bay leaf, two cloves, four peppercorns, and a little
thyme. Put this on a moderate fire so as not to let it colour, and
when all the moisture is absorbed add a tablespoonful of potato
flour. Mix well, and gradually add equal quantities of cream and
fowl stock, and stir till it boils. Then let it simmer gently.
Stir occasionally, and if it gets too thick, add more cream and
white stock. After two hours pass it twice slowly through a tamis
so as to get the sauce very smooth.

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