Béchamel from Modern Cookery for Private Families by Eliza Acton
This is a fine French white sauce, now very much served at good English tables. It may be made in various ways, and more or less expensively; but it should always be thick, smooth, and rich, though...
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Cooking tools:
- Saucepan
- Stove
- Whisk
- Measuring cup
Ingredients
- rich cream, 1 pint
- flour, 1 tablespoonful: 5 minutes. With gravy, 4 or 5 minutes.
- Strong pale Veal gravy (flavoured with mushrooms or not), 1 pint: reduced half.
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