LA SAUCE BECHAMEL (Bechamel Sauce )

This is another of the basic sauces, used for many purposes in French cooking.

Ingredients :

• 1 medium carrots
• 1 medium onion
• 1/2 cup of uncooked diced ham or gammon
• 3 tablespoons of butter
• 1 1/2 ozs. of flour
• 1 1/2 ozs. of butter
• 3/4 pint of milk
• a bouquet of mixed herbs
• salt
• pepper

Method :

1. Melt 3 tablespoons of butter in a saucepan, add the vegetables cut in small dice, also the ham.
2. Simmer very gently for 15 minutes, but without browning in the slightest.
3. Now put the vegetables on a plate, and in the same saucepan blend the other 3 tablespoons of butter with the flour to a smooth paste.
4. Add the hot milk very gradually, stirring continually.
5. Replace the vegetables in the sauce, with the herbs, season with salt and pepper, and simmer for 3/4 hour.
6. Strain, and use as required.

This is another of the basic sauces, used for many purposes in French cooking.

Ingredients :

• 1 medium carrots
• 1 medium onion
• 1/2 cup of uncooked diced ham or gammon
• 3 tablespoons of butter
• 1 1/2 ozs. of flour
• 1 1/2 ozs. of butter
• 3/4 pint of milk
• a bouquet of mixed herbs
• salt
• pepper

Method :

1. Melt 3 tablespoons of butter in a saucepan, add the vegetables cut in small dice, also the ham.
2. Simmer very gently for 15 minutes, but without browning in the slightest.
3. Now put the vegetables on a plate, and in the same saucepan blend the other 3 tablespoons of butter with the flour to a smooth paste.
4. Add the hot milk very gradually, stirring continually.
5. Replace the vegetables in the sauce, with the herbs, season with salt and pepper, and simmer for 3/4 hour.
6. Strain, and use as required.