2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
The Marquis of Nuantel, Louis Baptiste Béchamel (1630 - 1703) was the godfather of the incredible sauce we all know as Béchamel sauce.
The Marquis was famous as a good financier in the time of Louis XIV, had the gift to paint, and worked as an ambassador.
His passion for painting was encouraged by the king, who ordered him to open an Academy of Arts in Angers.
His Majesty then turned the director of the Academy into his Oberkelner. Béchamel he married and had two children, Marie Louise and Louis.
In fact, the creator of the sauce is Francois de la Warren, author of the famous book "Vren Cuisine", written in 1651.
Knowing that the king's Oberkelner was crazy about the old French sauce, called "white" because of the cream it was made from, Francois named the sauce after Louis Béchamel.
The Earl of Escar was outraged by this and said, "I am perhaps the most ardent lover of this sauce, but this lucky Béchamel is fortunate to have it named after him, even though I have eaten chicken sprinkled with it hundreds of times! not even the simplest sauce in the world is named after me!"
Here is the original recipe for Béchamel sauce, as it was prepared in the time of Louis XIV: white flour mixed with a little fat, milk, beef broth, onion, thyme, butter, pepper, salt.
Fry the flour with the butter until it turns pink, add the beef broth, fried onions, chopped thyme and spices and stir. Finally, add the milk and mix thoroughly.
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