Preparation info

    • Difficulty

      Easy

Appears in

What Shall We Have To-Day? 365 Recipes for All the Days of the Year

What Shall We Have To-Day? 365 Recipes for All the Days of the Year

By X. Marcel Boulestin

Published 1932

  • About

Method

Melt in a saucepan a piece of butter the size of an egg, add same quantity of flour; cook one minute and add little by little either veal or chicken stock, bring to the boil, whipping. Season with salt, pepper, a pinch of nutmeg and a bouquet of parsley and mushroom stalks. Let it simmer and thicken and pass through a strainer. It is the basis of many dishes, like the Béchamel sauce, and, in fact, the same type of sauce, stock being used instead of milk.