Note No. 31 — GENERAL INSTRUCTIONS.
Reading edition
Bechamel Sauce.—Mix dry in saucepan one tablespoon of flour and two ounces of butter, when well mixed add one pint of milk, dissolve the flour paste, set it on the fire and stir constantly; when it gets thick remove from fire, and add the yolk of one egg well beaten. Add one teaspoon of water, salt and pepper to taste, mix well and it is ready for use. A bouquet of herbs is an improvement to this sauce.