Home Italy Revisited Bookshelf Plays About Mary Melfi Contact Us
X Italian Sauces
bechamel sauce
Bachamel Sauce No. 1 (with butter, flour, milk and mushrooms)
Originated from: Italy
Occasion: Any time
Contributed by: Taken from "Simple Italian Cookery," by Antonia Isola (Harper and Brothers, 1912)

Printer Friendly Version


Two ounces of butter
Two tablespoons of flour
One and one-half pints of boiling milk
Some nutmeg
A few peppercorns
A pinch of salt
Some chopped mushrooms


"Put two ounces of butter and two tablespoons of flour into a saucepan and stir for five minutes. Pour one and one-half pints of boiling milk gradually in, beating well with a whisk. Add some nutmeg, a few peppercorns, a pinch of salt, and some chopped mushrooms. Cook for one-quarter of an hour, and rub through a fine sieve."


This recipe was taken from "Simple Italian Cookery" written by Antonia Isola (pen name for Mabel Earl McGinnis) and published in English in the United States by Harper and Brothers in 1912. It is believed to be the first American cookbook that contains Italian recipes. For the complete cookbook see www.archive.org. For a variety of recipes from this cookbook see Italy Revisited/"XXX Italian Cookbook by Antonia Isola".... Photo: Mary Melfi.

Back to main list