ViLco wrote:
> Mr. Joseph Littleshoes Esq. wrote:
>
>
>>>On this NG I learned that Mornay sauce is essentially a bechamel
>>>sauce with some added cheese, wherever you put it.
>>
>
>>Yes but how many people think a bechamel is just a 'white sauce'
>>butter, flour and liquid?
>
>
> Very many people and they are right, because bechamel is just butter, flour
> and milk.
Sauce B残hamel
To make 1 & 3/8 gallon
1 lb. 7 oz white roux, using 11 oz clarified butter and 12 & 1.2 oz
sifted four.
1 & 3/8 gal. boiling milk
11 oz. lean veal
2 finely sliced small onions
1 sprig thyme
2 oz butter
pinch of coarsely ground pepper
pinch of nutmeg
1 oz salt.
Make the roux in the normal manner and allow to cool.
Mix the milk into the roux so as to obtain a smooth sauce and bring to
boiling point.
Meanwhile, cut the veal into small cubes and stew with butter without
coloring, adding the onions, seasonings and thyme; place into the sauce.
Allow to simmer gently for 2 hours and pass through a fine strainer.
Coat the sauce with butter to prevent the formation of a skin.
Notes:
1) If the b残hamel is to be used for meatless dishes the veal should be
omitted but the flavorings, as indicated should still be included.
2) It is possible to make the sauce more quickly in the following
manner: bring the milk to the boil with the onion and seasonings, cover
and allow to infuse for 10 minutes. Strain the milk on to the roux,
mix, bring to the boil and allow to simmer gently for 15 - 20 minutes.
----
And just FYI, why is sauce B残hamel called "B残hamel"? if it were just
flour, butter and milk why would it be named after Louis de B残hamel.
And if you are going to argue that a b残hamel sauce is just a veloute
with extra flavorings, then what about the meat?
> And Mornay sauce is bechamel plus cheese and, as I discover today, egg yolk.
> Then one can shove anything in theyr sauces and call them as one likes, but
> bechamel IS just a sauce (mine is not white) with milk and roux.
The historicity of the name b残hamel is debatable, but at the
very least a meat flavor, preferably veal, is part of a b残hamel
sauce, unless its a lenten b残hamel and then there are still all the
other flavorings traditionally used to make the B残hamel
--
Mr. Joseph Littleshoes Esq.
Domine, dirige nos.
Let the games begin!
http://fredeeky.typepad.com/fredeeky.../sf_anthem.mp3