This historic book may have numerous typos and missing text. Purchasers can usually download a free scanned copy of the original book (without typos) from the publisher. Not indexed. Not illustrated. 1908 edition. Excerpt: ... "Bechamel Sauce. No. I. Put two ounces of butter and two tablespoonfuls of flour into a sauce-pan and stir for five minutes. Pour one and a half pints of boiling milk in gradually, beating well with a whisk. Add a bouquet, half a teaspoonful of grated nutmeg, twelve peppercorns, a pinch of salt, and three ounces of chopped mushrooms. Cook for a quarter of an hour, and rub through a fine sieve. "Bechamel Sauce. No. 1. Mix three tablespoonfuls of butter and three of flour to a smooth paste, put ten peppercorns, half an onion, half a carrot sliced, a small piece of mace, two teacupfuls of white stock, a pinch of salt and of grated nutmeg, and a bouquet, in a stew-pan; simmer for half an hour, stirring often, then add one teacupful of cream, boil at once, strain and serve. Bechamel Sauce. No. 3. Cut a thick slice of veal or part of a knuckle into small cubes and put them into a sauce-pan with two ounces of butter, two medium-sized onions and two carrots sliced. Cook for ten minutes, taking care it should not brown, then put in five ounces of flour and stir for five minutes over the fire. Pour in three quarts of strong .white stock and one of good cream. Add three and a half ounces of minced mushrooms, one bouquet, one saltspoonful of salt, and half a saltspoonful of pepper. Let it boil, and then stand the sauce-pan to simmer on the hob for one and a half hours, skimming often. Strain through a sieve into a large sauce-pan to jelly, add two wineglassfuls of cream and reduce till the sauce clings to the spoon. Then strain again. Stir occasionally while it is cooling, or a skin will form on the top of the sauce, in which case it must be strained again. 'Bechamel Sauce {Maigre). No. 4. Slice three onions and one carrot, and put them into a...
"synopsis" may belong to another edition of this title.