Bechamel Sauce (Thick) from Mrs A.B. Marshall's Cookery Book by Agnes B. Marshall
Half a pint of milk boiled with a little mace and half an eschalot; mix on to two ounces of flour which have been lightly fried with two ounces of butter; stir till it boils; add a little cayenne p...
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Ingredients
- flour
- butter
- mace
- eschalot
- milk
- nutmeg
- cayenne pepper
- salt
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