Sunday, October 21, 2012

Bechamel Sauce II

From "Fifty-Two Sunday Dinners", 1913.

4 tablespoons butter.
4 tablespoons flour.
1½ cups highly seasoned chicken stock.
½ cup hot thin cream.
Yolk 2 eggs.
Salt, pepper, few grains nutmeg.

Melt butter in a saucepan, add flour, stir to a smooth paste; add stock slowly, stirring constantly; add cream and continue stirring. Bring to boiling point, remove from range and add egg yolk slightly beaten. Add seasonings.

Beat until smooth and glossy. Keep hot over hot water. Do not allow sauce to boil after adding yolk of egg.