Béchamel sauce on the exact center of the plate before her.
The sauce--you have made into Béchamel with the browning butter, voilà tout.
Prepare the chicken as in last recipe, only before masking the joints season the béchamel well with finely chopped tarragon; leave out the mayonnaise and aspic.
White Chaudfroid Sauce is simply béchamel and aspic treated in the same way.
For instance, when the first layer of béchamel is poured on the plate as directed in last recipe, it must be moved about until quite covered, yet very thinly.
Take up each carefully, and with the end of a silver knife or small spoon cover the edges with the béchamel sauce, which must be nearly set for this purpose.
It differs, of course, from plain béchamel in having the piquant flavor of the aspic; in appearance there is little difference.
Melt a little béchamel sauce, that must be like blanc-mange, pour it on a plate, and before it has time to cool cover the plate with the slices of chicken.
If béchamel does not become white jelly when cold the stock of which it is made is not stiff enough.
To three quarters of a pint of béchamel add a dessertspoonful of anchovy essence and a small wineglass of sherry, mix well, and serve.
I may here remind the reader that when aspic or béchamel is used for masking or for pouring into a mould as lining, etc.
Light Normande is made by using béchamel instead of Spanish sauce, adding all the other materials; it is then a pale salmon-colored sauce, excellent for boiled fish.
Sprinkle it thickly with grated cheese and pour over a Béchamel Sauce.
Proceed with the fillets as before, put fifteen spoonfuls of sauce béchamel (No.
Proceed as before with the fillets, and likewise prepare half a pottle of white mushrooms as in the last, but saving the trimmings, which put in another stewpan with half the liquor from the mushrooms and a pint of béchamel sauce (No.
Boil the beans as before, when done drain them quite dry, put them into a stewpan with three parts of a pint of béchamel sauce (No.
Prepare them exactly as in the last, when cold put a quart of sauce béchamel (No.
Greek croustade of bread at the head of the dish; you have previously made two quarts of sauce béchamel à la crème (No.
Mince finely the meat that was taken out, mixing with it a little of the forcemeat to flavour, and stir to it sufficient Béchamel to make it of a proper consistency.
Cut off the meat from the inside, mince it, and mix with it some minced lemon-peel; put it into sufficient Béchamel to warm through.
The Vicomte de Béchamel is at the very zenith of his genius, and he daily produces dishes such as all Paris has not ever dreamed.
Again ladies, the glasses, or Béchamel will be aggrieved.
I pray you tarry not too long before proving the judgment of Béchamel in regard to this new vintage of Ai.
Myself and the Vicomte de Béchamel have labored, seriously labored, for your welfare this day.
Next put the gelatine to soak for the gâteau, not forgetting a little in the Béchamel sauce.
A small turkey is sometimes boiled like a fowl, and served with oyster, celery, or Béchamel sauce.
Now make the Béchamel sauce; strain it and add the dissolved gelatine.
Truss and boil the flowers; make a pint of Béchamel sauce; pour some of this over the fowls, and the remainder send to table in a tureen.
A small fillet of veal, 1 pint of béchamel sauce, a few bread-crumbs, clarified butter.
Cut off the meat from the inside, mince it, and mix with it some minced lemon-peel; put it into sufficient béchamel to warm it through.
Bake for 1 hour, or rather more; make the Béchamel hot, and pour it into the pie.
The above list will hopefully give you a few useful examples demonstrating the appropriate usage of "chamel" in a variety of sentences. We hope that you will now be able to make sentences using this word.
