Sauce Béchamel (Maigre)

Béchamel Sauce (With Milk)

Preparation info
    • Difficulty

      Easy

Appears in

By Countess Morphy

Published 1935

  • About

This is another of the basic sauces, used for many purposes in French cooking.

Ingredients

  • 2 ozs. of carrots
  • 2 of onions
  • 2 of uncooked ham or

Method

Melt ozs. of butter in a saucepan, add the vegetables cut in small dice, also the ham. Simmer very gently for 15 minutes, but without browning in the slightest. Now put the vegetables on a plate, and in the same saucepan blend the other