Bechamel Sauce (Creamy) from Mrs A.B. Marshall's Cookery Book by Agnes B. Marshall
Put one and a half ounces of fine flour and the same of butter to fry together without discolouring, then mix with it a half pint of milk flavoured as in recipe for thick Bechamel, stir together ti...
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Cooking tools:
- Saucepan
- Whisk
- Wooden spoon
- Measuring spoon
- Kitchen scale
- Mixing bowl
- Stove
- Fine-mesh sieve
Ingredients
- single cream
- butter
- milk
- fine flour
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