White sauce (Sauce Béchamel) from Joy of Cooking (75th Anniversary Edition 2006) (page 550) by Irma S. Rombauer and Marion Rombauer Becker and Ethan Becker

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Uncored artichokes; Asparagus 1; Green beans 1; Steamed cauliflower

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Delys77 on November 07, 2011

    I tried the thick be Jamel for souffle and the exhnique worked well but I left out a bit of the seasoning as I prefer a simpler sauce

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