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ANTOINE'S BECHAMEL SAUCE

Antoine's Restaurant Cookbook by Jr. Roy F. Guste

Makes  1 1/2 cups


2 tablespoons butter
2 tablespoons flour
1 1/2 cups warm scalded milk
salt and ground white pepper


Melt the butter and stir in the flour.

Stir and cook without coloring until mixture becomes foamy.

Stir in the milk and bring to a boil, then turn fire down to a simmer.

Add salt and pepper to taste.

Remove from the fire and dot top of sauce with a few pieces of butter to prevent a film from forming.
 

 
  Hot & Warm Sauces pg 1  |   Agra Dolce (1904)  |   Almond Sweet Red Pepper Relish  |   Anchovy Sauce  |   Bearnaise Sauce (Basic Recipe)  |   Bechamel Sauce  |   Bechamel Sauce, Antoine's  |   Bechamel Sauce: Careme's & Modern  |   Bechamel Sauce, Classic  |   Bearnaise Sauce  |   Bolognese Sauce  |   Bordelaise Sauce, Quick  |   Carmalized NY Bold Onion Gravy  |   Cherry Sauce  |   Chocolate Sauce  |   Coney Island Hot Dog Sauce  |   Cucumber & Tomato Toping  |   Dried Cherry Relish  |   Drunken Cherries  |   Duxelles  |   Garden Fresh Tomato Sauce  |   Ginger Sauce  |   Hollandaise Sauce  |   Hollandaise, Key Lime Hollandaise  |   Horseradish Sauce (1896)  |   Horseradish Sauce (1904)  |   Horseradish Sauce, Old Fashioned  |


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