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Domestic French Cookery, 4th ed.
Domestic French Cookery, 4th ed.
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inkled with flour, three or four onions, and a carrot cut small, a little parsley, and a dozen mushrooms. Set it over the fire until the butter is melted, and then add three table-spoonfuls of flour stirred into a pint of cream or rich milk, with salt, pepper, and nutmeg to your taste. Stir it till it boils; then reduce the fire, and let the bechamel stew gently for three quarters of an hour. When it is done, strain it, and then stir in the yolks of three eggs.
ANOTHER BECHAMEL.
Cut into dice, or small square pieces, half a pound of bacon or ham, a carrot, a turnip, and two onions. Put them into a sauce-pan, with two large spoonfuls of veal-dripping; add a little butter (about two ounces), and two large spoonfuls of flour. Moisten it with boiling water, or broth. Add nutmeg, cloves, thyme, parsley, salt, and pepper to your taste; also a laurel-leaf. Let it stew for an hour. Strain it, and before you serve it up, squeeze in a little lemon-juice.
DRAWN BUTTER.
Put into a small pan a
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FEATURED AUTHOR - 'The Plotting Shed' (see her blog http://www.intheplottingshed.com/) was Alex Martin's first writing space at the bottom of her Welsh garden. Now she splits her time between Wales and France and plot wherever she is. She still wanders aimlessly in the countryside with her dog and her dreams and she can still be found typing away with imaginary friends whispering in her ear, but these days she has the joy of seeing her stories published and the treasured feedback from readers who've enjoyed them.