Bechamel Sauce from The Picayune's Creole Cook Book by The Times Picayune Publishing Company
Put the butter in a saucepan, and as it melts add the chopped onion, and let it stew until very tender, but do not let it brown. Mince the ham and cut the vegetables very fine, and add first the ha...
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Ingredients
- 2 Ounces of Raw Ham
- 2 Fresh Mushrooms
- A Tablespoonful of Butter
- A Pint of Sauce Veloutee
- 2 Gills of Rich Cream
- A Stick of Celery, Cut Very Fine
- ½ of a Carrot, Cut Very Fine
- A Bunch of Sweet Herbs
- 2 Cloves
- 4 Allspice
- A Blade of Mace
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