Balsamella Sauce Recipe

(Salsa balsamella)



This sauce resembles the famous French Bechamel Sauce, but it is simpler

in its composition.



Put in a saucepan one tablespoonful of flour and a piece of butter as

big as an egg. Stir the flour and the butter together while keeping them

over the fire. When the flour begins to be browned, pour over a pint of

milk, continually stirring with a wooden spoon until you see the liquid

condensed like a cream. This is the Balsamella. If it is too thick add

some milk, if too liquid put back on the fire with another piece of

butter dipped in flour.



A good Balsamella and some well prepared brown stock are the base and

the principal secret of many savory dishes.

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