• 1 lb. white roux
  • 4 1/2 quarts Boiling milk
  • 1/2 lb lean veal
  • 2/3 oz. salt
  • pinch of mignonette pepper
  • grated nutmeg
  • 1 small sprig of thyme
  • 1 minced onion


Pour the boiling mik on the roux, which should be cold (to prevent boil over) whisk to avoid lumping. let boil, then cook on the side of the fire. Mewhile the lean veal should have been cut into small cubes and fried with butter in a saucepan, together with the minced onions and then added to the Bechamel, together with the salt and the other seasonings. Boil for 1 hour then strain.

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Submitted 6/13/05.
Source: Escoffier Cook Book
Submitted By: some chef