Cream Béchamel Sauce

Cream Béchamel Sauce is a traditional British recipe, based on Charles Elmé Francatelli's recipe of 1861, for a classic but simple bechamel made from a white sauce base boiled with mushrooms and cream until thickened. The full recipe is presented here and I hope you enjoy this classic British version of: Cream Béchamel Sauce.

prep time

20 minutes

cook time

15 minutes

Total Time:

35 minutes

Serves:

Rating:

Tags : Sauce Recipes Milk Recipes British Recipes

This is a classic recipe for a Victorian version of Cream Béchamel Sauce that's derived from the chef, Charles Elmé Francatelli' 1861 volume, The Cook's Guide and Housekeeper's & Butler's Assistant. Below you will find both the recipe in its original form and a modern redaction.

Original Recipe

No. 16.—CREAM BECHAMEL SAUCE

Put a pint of white sauce, No. 13, into a stewpan, with a few sliced mushrooms or some mushroom juice, reduce this by stirring it over the fire for ten minutes, then add half a pint of cream; and, as soon as the sauce comes to a boil, strain it into a basin or stewpan for use.

Modern Redaction

Ingredients:

600ml white sauce
6 button mushrooms, thinly sliced
300ml cream

Method:

Combine the white sauce and mushrooms in a pan, bring to a boil and reduce by cooking for 10 minutes, stirring constantly. Beat in the cream and bring the sauce to a boil. Immediately take off the heat then strain through a fine-meshed sieve into a bowl or saucepan, ready for later use.

Find more of Charles Elmé Francatelli's Recipes Here and more Traditional Victorian Recipes Here