|Name:||Bechamel, et al.||Contributor:||Martin Golding|
|Description:||basal form of white sauce and derivitives||Posted:||2002-10-01|
|Key words:||bechamel, sauce, variations||Category:||Sauces|
|Ingredients:||2 oz butter
2 oz flour
1 pint warm milk
|Preparation:||2 oz butter + 2 oz flour stirred over low heat 3 minutes without browning. Slowly add 1 pint warm milk. Simmer 3 minutes. Season.
Pound shrimp skins with butter. Stir into bechamel and boil it up. Strain through cloth. Season. If you haven't enough shrimp skins to make the sauce go pink, add a drop of artificial color.
* Shrimps, white fish, eggs
As crevette, with crayfish.
As crevette, with lobster
Add lobster meat and truffles to CARDINAL
AUX OEUFS DURS
Bechamel + 2 finely chopped hard boiled eggs + a handful of chopped parsley. Season.
* Fish, especially cod.
To Bechamel add 1/4 pint warm cream. Season.
* Boiled fish, plain veg., poultry, eggs
A LA CREME
To Bechamel add 2 beaten egg yolks. Remove from heat, stir while it thickens up. Season.
Bechamel + 1 T tomato puree + 1 T butter. Season.
* Fish, eggs, or poultry
1 1/2 oz vinegar + 1 1/2 oz white wine + 1/2 shallot chopped + 1 sprig thyme + pinch pepper + bay leaf. Boil to reduce by half, strain. Add 1/2 pint bechamel and if possible mushroom essence or 3 oz water in which mushrooms have cooked or reconstituted Simmer 10 minutes, add 2 T butter and 2 T cream, season
* Egg, fish, or plainly cooked chicken
To the Bechamel add 6 oz grated cheese (Parmesan or Gruyere if possible). Remove from heat and stir well. S, add a pinch of nutmeg and a pinch of cayenne.
Bechamel + 1 lb chopped onion cooked soft in 1/2 pint dry white wine, pureed through a strainer. Add 3 oz cream. Beat well. Season.
* Lamb, mutton, or veg.
|Notes:||Sister instances (which also have progeny of their own):
Fonds Brun (Brown Stock)
"This is a re-creation of "la carte du sauces" from "Ou Est Le Garlic?",
a lovely dense little cookbook that's a collection of "how to cook"
cartoon strips from some newspaper or other. Suitable for framing,
reducing, indexing, or PDAing."