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X Italian Sauces
bechamel sauce
Bachamel Sauce No. 2 (with butter, flour, stock, cream and carrot)
Originated from: Italy
Occasion: Any time
Contributed by: Taken from "Simple Italian Cookery," by Antonia Isola (Harper and Brothers, 1912)

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Three tablespoons of butter
Three tablespoons of flour
Some peppercorns
One-half an onion
One-half a carrot, sliced
A small piece of mace
Two teacups of white stock
A pinch of salt
A pinch of grated nutmeg
One teacup of cream


"Mix three tablespoons of butter and three of flour to a smooth paste, put some peppercorns, one-half an onion, one-half a carrot sliced, a small piece of mace, two teacups of white stock, a pinch of salt and of grated nutmeg, in a stew-pan; simmer for one-half an hour, stirring often, then add one teacup of cream; boil at once, and strain and serve."


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.

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