No. 433 — Béchamel Sauce
English historical translation of Molokhovets recipe No. 433 from the 1901 Russian cookbook, retaining original methods and measures.
Rub one spoonful (⅛ Russian pound) of fresh butter with ½ glass of flour. Gradually dilute with two glasses of milk or thin cream, stirring, and boil thoroughly until as thick as thick sour cream.
Prevent scorching. If the sauce is not smooth, strain; salt to taste, optionally add a little nutmeg, and cool completely.
This béchamel can be spread over an almost fully roasted piece of veal, turkey or even beef. Sprinkle with grated cheese and bake for about fifteen minutes so that it browns lightly.
The sauce can also be made with meat, veal, chicken or fish stock and sour cream. In this case boil 1½ glasses of stock with the butter and flour, stir in ½ glass of thick sour cream at the end and bring to the boil once. Use over roast meat or fried fish.
For a fasting-day version, the author uses fish stock without dairy, with nutmeg for flavor.
To provide
⅛ Russian pound of very fresh butter ½ glass of flour 2 glasses of milk or thin cream, or 2 glasses of broth | Alternatively 1½ glasses of broth and ½ glass of sour cream Optional nutmeg |