25 Sauce Béchamel

Preparation info

  • To make

    5 litres

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About


  • 650 g (1 lb 7 oz) White Roux—using: 300 g (11 oz) clarified butter and 350 g (124 oz) sifted flour
  • 5 litres ( pt or 1⅜ U.S. gal) boiling milk
  • 300 g (11 oz) lean veal
  • 2 finely sliced small onions
  • 1 sprig of thyme
  • 50 g (2 oz) butter
  • pinch of coarsely ground pepper
  • pinch of nutmeg
  • 25 g (1 oz) salt



    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 of the sauce with butter to prevent the formation of a skin.