Name: Bechamel Sauce (Sauce Bechamel)
Cuisine: United States
Ingredients: A Blade of Mace; A Stick of Celery, Cut Very Fine; 4 Allspice; 2 Cloves; A Bunch of Sweet Herbs; 2 Gills of Rich Cream; A Pint of Sauce Veloutee; 2 Ounces of Raw Ham; 2 Fresh Mushrooms; A Tablespoonful of Butter; ½ of a Carrot, Cut Very Fine

Ingredients

2 Ounces of Raw Ham
2 Fresh Mushrooms
A Tablespoonful of

Americas
United States
Stew
Sauce
Spicy
New Orleans

Method

Put the butter in a saucepan, and as it melts add the chopped onion, and let it stew until very tender, but do not let it brown. Mince the ham and cut the vegetables very fine, and add first the ham, letting it brown a minute, and then the vegetables, herbs and spices. Let all simmer gently for ten minutes, without browning. Add the Sauce Veloutee, stir