178.—BÉCHAMEL, or FRENCH WHITE SAUCE. (Fr.—Sauce Béchamel.) (Another Method.)
Ingredients.—1½ ozs. of flour, 2 ozs. of butter, 1¼ pints of equal parts of milk and white stock, 1 small onion or shallot, 1 bouquet-garn (parsley, thyme, bay-leaf), 10 peppercorns, ½ a bay-leaf, 1 small blade of mace, seasoning.
Method.—Put the milk and stock in the saucepan with the vegetables and seasoning, and let it come to the boil. Melt the butter in another saucepan, add the flour and cook it, without browning, pour in the hot milk, whisk until it boils, and simmer for about 20 minutes. Strain the sauce through a tammy-cloth, or fine strainer, warm up, and use as required.
Time.—40 to 50 minutes. Average Cost, 8d. per pint. Sufficient for 2 boiled fowls.
179.—BÉCHAMEL SAUCE WITHOUT STOCK. (Fr.—Sauce Béchamel maigre.)
Ingredients.—1 oz. of butter, 1 oz. of flour, 1 pint of milk, 1 small onion stuck with a clove, a few parsley leaves tied in a bunch, a bay-leaf, 1 small blade of mace, seasoning.
Mode.—Boil the milk with the vegetable and seasoning for ½ an hour. Melt the butter in another saucepan, stir in the flour, and cook for a few minutes without allowing it to brown, add the milk gradually, stir until it boils, simmer for about 20 minutes. Strain the sauce, use as required, adding seasoning to taste.
Time.—40 to 50 minutes. Average Cost, 4d. per pint. Sufficient for one boiled fowl, about one pint.
180.—BREAD SAUCE. (Fr.—Sauce au Pain.)
Ingredients.—½ a pint of milk, 1 tablespoonful of cream, 2 ozs. of freshly made breadcrumbs. ¼ of an oz. of butter, 1 very small peeled onion, 1 clove, salt and pepper.
Method.—Put the milk and onion, with the clove stuck in it, into a small saucepan and bring to the boil. Add the breadcrumbs, and simmer gently for 20 minutes, then remove the onion, add salt and pepper to taste, stir in the butter and cream, and serve.
Time.—20 to 25 minutes. Average Cost, about 3d. Quantity, ½ a pint.
Note.—The cream may be omitted, and, if preferred, a little more butter added. Flavouring is simply a matter of taste (when cloves are not liked, mace or nutmeg may be substituted).
