Béchamel Sauce.
- Ingredients—2 oz. of butter.
- 1½ oz. of flour.
- 1 pint of good white stock.
- ¼ pint of cream.
- A few drops of lemon juice.
- Pepper and salt.
Method.—Melt the butter in a stewpan.
Mix in the flour smoothly.
Add the stock.
Stir and cook well.
Then stir in the cream; let it boil in the sauce; and add lemon juice, pepper, and salt.
Strain through a tammy-cloth.
Milk may be substituted for the white stock, if more convenient. To flavour it, a small piece of carrot, turnip, and onion, and 6 button mushrooms should be boiled in it.