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Updated: May 1, 2025
After soaking and blanching, stew them in veal gravy, and season with celery, pepper, salt, nutmeg, a little mace, and a piece of lemon peel, they should be served with a fine white sauce, the gravy in which they are stewed will form the basis for it, with the addition of yolks of eggs and mushroom essence; French cooks would adopt the velouté or bechamél sauce; Jerusalem artichokes cut the size of button mushrooms, are a suitable accompaniment as a garnish.
This excellent vegetable can be dressed either in a bechamel sauce, or with butter and lemon-juice. It is gently stewed, first of all, and it requires pepper and salt. The sauces can be varied with tomato, or with some of the good English bottled sauces stirred with the bechamel. Simmer the cauliflowers till tender. Prepare a mince of veal and pork, and season it well with a little spice.
My stepmother has sent him." Mr. Hoopdriver wished he had returned the bicycle after all, for his ideas were still a little hazy about Bechamel and Mrs. Milton. Honesty IS the best policy often, he thought. He turned his head this way and that. He became active. "After us, eigh? Then he'll come back. He's gone down that hill, and he won't be able to pull up for a bit, I'm certain."
Light Normande is made by using béchamel instead of Spanish sauce, adding all the other materials; it is then a pale salmon-colored sauce, excellent for boiled fish. A favorite English sauce for fish, which is also brown or pink, according to whether it is intended for baked or boiled fish, is the Downton sauce.
"How do they like the lunch, Molly?" she asked, as she deftly deposited the forty-fifth serving of chicken with Béchamel sauce on the exact center of the plate before her. "Are they pleased with the soup? Are they saying complimentary things about the chicken?" "Some of them is, Miss Nancy. Some of them is complaining that they can't get any other kind of soup.
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 Bechamel. I really have not time to hear all of 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.
He spoke with such conviction that he half believed that that defective office of his in London Baker Street, in fact really existed. With that the interview terminated. Bechamel went back to the Angel, perturbed. "Hang detectives!" It wasn't the kind of thing he had anticipated at all.
Cardinal sauce is a handsome sauce for boiled fish. It is made by drying the coral from a lobster, then pounding it quite smooth, with one ounce of butter, until it is a perfectly smooth paste. Stir this into half a pint of béchamel. It should be a fine red when mixed; pass through a sieve, and add as much cayenne as will go on the end of the blade of a small penknife.
"'Godefroid de Bouillon, Comte de Bechamel, Grandee of Spain and Prince of Volovento, in our Assembly what was the oath you swore?" The old man writhed as he remembered its terrific purport. "She whispered a oui that was quite faint, faint and small. But her poor father fell in convulsions at her feet. "She died suddenly that night. Did I not tell you those I love come to no good?
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