Cream Béchamel Sauce is a traditional British recipe, based on Charles Elmé Francatelli's recipe of 1861, for a classic but simple bechamel made from a white sauce base boiled with mushrooms and cream until thickened. The full recipe is presented here and I hope you enjoy this classic British version of: Cream Béchamel Sauce.
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This is a classic recipe for a Victorian version of Cream Béchamel Sauce that's derived from the chef, Charles Elmé Francatelli' 1861 volume, The Cook's Guide and Housekeeper's & Butler's Assistant. Below you will find both the recipe in its original form and a modern redaction.
Original Recipe
No. 16.—CREAM BECHAMEL SAUCE
Put a pint of white sauce, No. 13, into a stewpan, with a few sliced mushrooms or some mushroom juice, reduce this by stirring it over the fire for ten minutes, then add half a pint of cream; and, as soon as the sauce comes to a boil, strain it into a basin or stewpan for use.
Modern Redaction
Ingredients:
600ml white sauce
6 button mushrooms, thinly sliced
300ml cream
Method:
Combine the white sauce and mushrooms in a pan, bring to a boil and reduce by cooking for 10 minutes, stirring constantly. Beat in the cream and bring the sauce to a boil. Immediately take off the heat then strain through a fine-meshed sieve into a bowl or saucepan, ready for later use.
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