béchamel

I already make very good bechamel, outstanding chopped onions, fine genoise.

Throw all the ingredients for bechamel in at once and 10 minutes later you have perfectly velvety sauce.

Stir it till it boils; then reduce the fire, and let the bechamel stew gently for three quarters of an hour.

For a maigre dish use fillets of fish, truffles, mushrooms, and Bechamel sauce (No. 3).

Poulette Sauce:—A bechamel sauce, to which white wine and sometimes eggs are added.

Reduce a pint of Bechamel (No. 3), and add to it the yolks of three eggs, an ounce of butter, and the juice of a lemon.

Drain them, take out the herbs, and season with two glasses of Bechamel sauce (No. 3).