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Updated: May 1, 2025
For shrimp sauce canned shrimps serve very well indeed; they must be thrown for a minute into cold water, well stirred in it to remove superfluous salt, then drained, and dried on a cloth. Put a gill of shrimps to half a pint of béchamel made with fish stock, boil once, and stir in just enough essence of anchovy to make the sauce a pale shrimp pink.
"I know," said Hoopdriver. "And now here I am " "I will do anything," said Hoopdriver. She thought. "You cannot imagine my stepmother. No! I could not describe her " "I am entirely at your service. I will help you with all my power." "I have lost an Illusion and found a Knight-errant." She spoke of Bechamel as the Illusion. Mr. Hoopdriver felt flattered. But he had no adequate answer.
And I do not even know your name!" He was taken with a sudden shame of his homely patronymic. "It's an ugly name," he said. "But you are right in trusting me. I would I would do anything for you.... This is nothing." She caught at her breath. She did not care to ask why. But compared with Bechamel! "We take each other on trust," she said. "Do you want to know how things are with me?"
In making sauces or reading recipes for them it simplifies matters to remember that in savory sauces by which I mean those served with meats or fish there are what the French call the two “mother sauces,” white sauce and brown; all others, with few exceptions, are modifications of these two; that is to say, béchamel is only white sauce made with white stock and cream instead of milk; Allemande is the same, only yolks of eggs replace the cream; and so on through the long list of sauces belonging to the blond variety.
Where mayonnaise makes too rich a dish for the digestion, béchamel sauce may be substituted for masking, but never for salad; for instance, two very simple chaudfroids of chicken may be made as follows: Chaudfroid of Chicken, No. 1.
For, really, for this old humbug to hint that he had been the baboon who frightened the club at Medenham, that he had been in the Inquisition at Valladolid that under the name of D. Riz, as he called it, he had known the lovely Queen of Scots was a LITTLE too much. "Sir," then I said, "you were speaking about a Miss de Bechamel. I really have not time to hear all your biography."
Perhaps I may as well own that I was NOT attending, for he had been carrying on for about fifty-seven minutes; and I don't like a man to have ALL the talk to himself. "Blanche de Bechamel was wild, then, about this secret of Masonry.
"Who's the other?" was really brilliant, he thought. "There's my wife and HER stepmother." "And you want to know which it is?" "Yes," said Bechamel. "Well arst 'em!" said Mr. Hoopdriver, his exultation getting the better of him, and with a pretty consciousness of repartee. "Arst 'em both." Bechamel turned impatiently. Then he made a last effort.
Take a baking-dish of medium depth, butter well, then put in a layer of squares of Indian meal close together, to entirely cover the bottom of the dish. Then put another layer of the squares of Indian meal, sprinkle with grated cheese as before, add meat sauce, then Bechamel sauce, and continue in this way until the baking-dish is full, having for the top layer the Bechamel sauce.
Cover the whole with a bechamel sauce into which you have stirred some grated cheese; put it to bake in the oven. Then make a brown sauce with any veal or kidney gravy that you have, and cook some mushrooms in it with pepper and salt; the sauce is to be served with the grenadine.
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