BECHAMEL SAUCE
- Соус Бешамель BECHAMEL SAUCE No. 1. Use one-half cup of meat stock instead of half of the milk in medium or thin white sauce. If an acid flavor is desired, add one teaspoon of lemon juice to each cup of sauce. No. 2. 1 small onion 1/4 cup chopped lean raw ham 2 tablespoons fat 4 tablespoons flour 1 pint milk Slice the onion, place the fat in a saucepan and slightly brown the onion and ham in it. Add the flour and, when well mixed, the milk. Stir until it boils, then cook over hot water for ten minutes or longer. Add seasonings, strain and use.