CARROTS AND CELERY BECHAMEL
1 slice onion
1 small carrot
1 bay leaf
1/8 teaspoon pepper
1 cup water
1 chicken bouillon cube
3/4 teaspoon salt, divided use
2 tablespoons butter
2 1/2 tablespoons flour
1 cup milk
1 1/2 cups diced cooked carrots
1 1/2 cups diced cooked celery
Chop the onion and the small carrot. Add bay leaf, pepper, water, bouillon cube and 1/4 teaspoon of the salt. Cover and cook over low heat until the carrot is tender. Remove hay leaf.
Melt the butter in a double boiler, add flour and mix well. Add the milk gradually and cook, stirring constantly until thickened.
Add the remaining 1/4 teaspoon of salt and stir in the bouillon mixture. Add the carrots and celery and reheat.
Serves 6
Source: The Sealtest Food Adviser, Winter 1940, Sealtest, Inc.
1 slice onion
1 small carrot
1 bay leaf
1/8 teaspoon pepper
1 cup water
1 chicken bouillon cube
3/4 teaspoon salt, divided use
2 tablespoons butter
2 1/2 tablespoons flour
1 cup milk
1 1/2 cups diced cooked carrots
1 1/2 cups diced cooked celery
Chop the onion and the small carrot. Add bay leaf, pepper, water, bouillon cube and 1/4 teaspoon of the salt. Cover and cook over low heat until the carrot is tender. Remove hay leaf.
Melt the butter in a double boiler, add flour and mix well. Add the milk gradually and cook, stirring constantly until thickened.
Add the remaining 1/4 teaspoon of salt and stir in the bouillon mixture. Add the carrots and celery and reheat.
Serves 6
Source: The Sealtest Food Adviser, Winter 1940, Sealtest, Inc.
MsgID: 017285
Shared by: Betsy at Recipelink.com
In reply to: Recipe: Recipe Booklet - The Sealtest Food Advis...
Board: Vintage Recipes at Recipelink.com
Shared by: Betsy at Recipelink.com
In reply to: Recipe: Recipe Booklet - The Sealtest Food Advis...
Board: Vintage Recipes at Recipelink.com
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