25 Sauce Béchamel

Preparation info
  • To make

    5 litres

    • Difficulty


Appears in

By Auguste Escoffier

Published 1903

  • About




Make the Roux in the normal manner and allow to cool. Mix the milk into the Roux so as to obtain a smooth sauce and bring to boiling point. Meanwhile, cut the veal into small cubes and stew with the butter without colouring, adding the onions, seasonings and thyme; place into the sauce. Allow to simmer gently for 2 hours and pass through a fine strainer. Coat the surface o