Bechamel Sauce Recipe

Ingredients: Butter, ham, veal, carrots, shallot, celery bay leaf,

cloves, thyme, peppercorns, potato flour, cream, fowl stock.



Prepare a mirepoix by mixing two ounces of butter, trimmings of lean

veal and ham, a carrot, a shallot, a little celery, all cut into dice, a

bay leaf, two cloves, four peppercorns, and a little thyme. Put this on

a moderate fire so as not to let it colour, and when all the moisture

is absorbed add a tablespoonful of potato flour. Mix well, and gradually

add equal quantities of cream and fowl stock, and stir till it boils.

Then let it simmer gently. Stir occasionally, and if it gets too thick,

add more cream and white stock. After two hours pass it twice slowly

through a tamis so as to get the sauce very smooth.

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