Recipe or source entry
Cream Bechamel Sauce
Put a pint of white sauce, No. 13, into a stewpan, with a few sliced mushrooms or some mushroom juice, reduce this by stirring it over the fire for ten minutes, then add half a pint of cream; and, as soon as the sauce comes to a boil, strain it into a basin or stewpan for use.
Source and transcription details
- Source
- Francatelli, 1868 edition
- Content status
- transcription
- Review status
- imported-unreviewed
- Legacy file
public/chapter01/cream-bechamel.html- Legacy revision
8531e8373e9b- Source checksum
011374f18da601423e2a2573673ddb778dfb4e8b80ea73a386bec04cc9cdafd4- Legacy text checksum
12d4e26517450986adfce6ae1ff42b94ef7c417f5d7f538f5e40c1b0493b16b1
Cite this page
Cream Bechamel Sauce. Charles Elmé Francatelli, in The Cook's Guide and Housekeeper's & Butler's Assistant (1868), digital transcription.
https://www.thecooksguide.com/chapter01/cream-bechamel.html