Meat-Based Bechamel Sauce
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INGREDIENTS 8 tablespoons butter
½ pound veal scraps and trimmings, chopped, (about 1 cup)
¼ pound ham, chopped (about ½ cup)
2 carrots, sliced
2 onions, thinly sliced
2 whole cloves, crushed
1 bay leaf, crumbled
2 shallots, thinly sliced
1 tablespoon finely chopped fresh parsley
1 tablespoon finely chopped scallion
½ teaspoon coarsely ground white pepper
¼ teaspoon freshly grated nutmeg
¼ teaspoon salt
1 tablespoon flour
2-½ cups milkMelt butter in a heavy pan, and add the meats, vegetables and seasonings. Cook over medium heat, stirring frequently, until the meats have stiffened, but not browned. Stir in the flour, then gradually add the milk. Simmer the sauce gently, stirring constantly, until it is very thick -–about 40 minutes. Strain the sauce through a fine-meshed sieve.
Makes about 2 cups
This rich sauce is suitable for meat or poultry croquettes and for boiled vegetables or vegetable puddings.
See Basic Bechamel Sauce with Variations