Classic Béchamel Sauce


  • pounds shin of veal
  • ½ boiling fowl (minus breast)
  • 2 quarts well-flavoured white stock
  • 1 Spanish onion
  • 2 large carrots
  • 1 bouquet garni (3 sprigs parsley, 1 sprig thyme, 1 bay leaf)
  • salt and freshly ground white pepper
  • 6 tablespoons clarified butter
  • 6 tablespoons flour
  • 1 pint double cream


Combine first 8 ingredients in a large saucepan or stockpot; bring to a boil; skim; lower heat and simmer for 1½ hours, skimming surface of stock from time to time. Strain stock; pour back into a clean saucepan and cook over a high heat, stirring from time to time, until strained stock is reduced to half the original quantity.

Make a roux with clarified butter and flour; cook until well blended; pour in strained stock and simmer, stirring from time to time, until sauce is cooked. Stir in double cream; correct seasoning and use as required. Makes 3 pints of velvety Béchamel Sauce which will keep in a covered jar in the refrigerator for 7 days. This sauce is excellent - when combined with chicken and veal - for croquettes, pains, mousses, etc.