Antonin Carême Grand béchamel 1800’s recipe- part 1

Did you know the classic Béchamel sauce you know today isn't the original? in this episode we are diving into a 200-year-old culinary masterpiece: Antonin Carême's The Art of French Cooking in the 19th Century. In this first episode, we explore Carême's foundational list of mother sauces, uncover the true origin of the Béchamel , and make the rich, velvety, original version from scratch. then as a bonus I am using the sauce to make a quick old fashioned traditional chicken fricassée! Ingredients: For the Base Chicken/Veal Stock: Chicken wings – 500g (chopped and rinsed) Pork or Veal trimmings / Ham – 100g Water – to barely cover the meat Bouquet Garni (Bay leaf, fresh thyme, mushroom, shallot parsley stalks, piece of leek) Salt and black pepper – to taste For the Béchamel: 350 ml veal or chicken stock 40 grams Unsalted butter – for the roux and aromatics Flour (all-purpose) – 30g (for the roux) Aromatics (Parsley stalks, sliced mushrooms, leek, carrots, celery, shallot ) Lean unsmoked ham or pork pieces – 100g Heavy cream 200 ml– added in stages for reduction Freshly grated nutmeg, salt, and black pepper For the Fricassée Garnish & Finishing: Fresh chicken breast – seasoned with salt and pepper White mushrooms – white-cooked with butter, salt, pepper, and lemon juice Pre-cooked carrots – sliced Fresh chervil (or parsley) – for garnish ⏱️ Video Chapters & Timestamps 0:00 - Introduction: Rethinking the Béchamel Sauce & Carême's Masterpiece 1:04 - The List of 4 Great Mother Sauces (Historic Translation) 2:18 - The True Origin & History of the Marquis de Béchamel 3:50 - Adapting the 19th-Century Recipe for Home Cooking 4:11 - Making the Rich Base Stock (Simmering & Skimming) 6:11 - Preparing the White-Cooked Mushroom Garnish 7:26 - Straining and Clarifying the Base Stock 8:34 - Building the Flavored Roux & Velouté (The Lagipière Technique) 13:46 - Seasoning with Nutmeg & The Cream Reduction Marathon 16:25 - Cooking the Instant Home-Style Chicken Fricassée 18:50 - Adding Parcooked Carrots & Finishing the Sauce 20:02 - Tasting, Final Verdict, and What's Next in Episode 2 Disclaimer: As Amazon Influencers, we earn from qualifying purchases when you use these links. This comes as no additional cost to you and we really appreciate the support! 🛒 Check my cookware and book store on amazon 🛒 https://amzn.to/2sQZd9z. 🍳 MY FAVOURITE COOKWARE 🍳 Cast Iron Pan: https://amzn.to/343Pvn4 My favourite Mauviel Pan: https://amzn.to/2RHSACP Starter Cookware Set (tri-ply clad): https://amzn.to/2DWJD2a Nonstick Pan: https://amzn.to/2VW02OF Cast Iron Enameled French (Staub): https://amzn.to/302BvXi All-round Cutting Board (polypropylene): https://amzn.to/2POc0Ei Heavy Duty Cutting Board (wood): https://amzn.to/2H4J5ZR Essential Utensil Set: https://amzn.to/2Y3eIc2 Kitchen Scales (Imperial & Metric): https://amzn.to/2Vj0Flx Measuring Cups Set: https://amzn.to/2ViYkqT 🔪 GREAT VALUE FOR MONEY KNIVES SETS 🔪 Forged Knife Set (Mercer Culinary): https://amzn.to/2WuDZvs Fibrox Knife Set (Victorinox): https://amzn.to/2DRrbaV 📓 MY GO TO CULINARY GUIDES 📓 Escoffier culinary guide (English): https://amzn.to/2PP8ZUr Larousse gastronomique: https://amzn.to/2H4HWBK Le repertoire de la cuisine (English): https://amzn.to/2H3TKE5 World atlas of wine: https://amzn.to/2VLiB84 SUPPORT US ON PATREON ❤️ Your support helps us keep creating these free video lessons for everyone to enjoy. ►   / frenchcookingacademy   STAY IN TOUCH ✉️ Instagram:   / french_cooking_academy   Facebook:   / frenchcookingacademy   We love hearing from you! If you have any questions about this recipe, please leave them in the comments below. ABOUT THE FRENCH COOKING ACADEMY 👨‍🍳 We believe that the joys of French cuisine should be accessible to everyone. Our channel is dedicated to teaching classic recipes and foundational techniques in a clear and approachable way, so you can create restaurant-quality meals for your friends and family. Subscribe and join us on this delicious journey!