Bechamel Sauce

Sauce Bechamel

Preparation info
    • Difficulty


Appears in

By The Times Picayune Publishing Company

Published 1901

  • About


  • 2 Ounces of Raw Ham
  • 2 Fresh Mushrooms
  • A Tablespoonful of


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