Classic Culinary Arts:

Cream Bechamel Sauce Recipe

Cream Bechamel Sauce Recipe, part of the classic American culinary arts. Pieces such as Cream Bechamel Sauce Recipe are classics from nineteenth century America, with old-fashioned ingredients, cooking techniques, and cooking utensils. Even the instructions and terminology are original, so you'll get a taste of classic culinary arts by just reading them. And these free recipes and techniques are yours to use and share as you'd like.

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Cream Bechamel Sauce Recipe

Three table-spoonfuls of butter, three scant ones of flour, ten pepper-corns, a small piece of mace, half an onion, a large slice of carrot, two cupfuls of white stock, one of cream, salt, a little nutmeg, two sprigs of parsley, one of thyme and one bay leaf. Tie the parsley, bay leaf and thyme together. Rub the butter and flour to a smooth paste. Put all the ingredients, except the cream, in a stew- pan, and simmer half an hour, stirring frequently; add the cream, and boil up once. Strain, and serve.