Bechamel, Or Fine White Sauce
|Milk||2 Cup (32 tbs)|
Melt the 3 tablespoonfuls of butter, stir in the flour without allowing it to brown, mix in the cold milk very gradually, stirring all the time.
When the milk is smoothly in, move the saucepan to a milder heat to avoid too-quick boiling.
Stir for five minutes with a wooden spoon, add salt and pepper.
Away from the heat, bind the sauce with 2 tablespoonfuls of diced butter.
This sauce is improved by adding one of the following ingredients when you bind it with butter: 2 tablespoonfuls of fresh cream; 1 tablespoonful of cream and 1 yolk of egg: the juice of a lemon: or 1 egg yolk beaten with lemon juice: 1 egg beaten with some continental mustard and mixed herbs.