Photo: Sorin Gheorghita
Estimated Nutrition (whole recipe, rough)
782
Calories
23g
Protein
22g
Fat
122g
Carbs
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Onion | 1 medium (110g) | 44 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Shallot | 1 tbsp minced (10g) | 7 |
| Cayenne | 1 tsp (1.8g) | 6 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 40 g (1½ oz ) of plain flour
- 40 g (2 oz) of butter
- 700 ml (1¼ pints) of milk (or white stock )
- 1 small onion or shallot
- 1 small bouquet-garni ( parsley , thyme , bay leaf )
- 10 peppercorns
- ½ bay leaf
- ½ tsp cayenne
- ½ tsp nutmeg
- ½ tsp salt
Directions
1
Put the milk into a saucepan and place on the hob . Add the onion or shallot, the bouquet garni, peppercorns, mace, and bay leaf, and bring to a boil .
2
In another saucepan, melt the butter, stir in the flour, and cook a little without browning to make a roux .
3
Stir in your hot milk mixture and whisk over the heat until it boils, then bring down the temperature and let it simmer for 15 to 20 minutes.
4
Strain and pass through a sieve or muslin, return to the saucepan, and season lightly with ½ tsp nutmeg, ½ tsp cayenne, and ½ tsp salt.
Recipe sourced from
wikibooks