When I was growing up, as many of my generation will likely remember, there was a lot of béchamel sauce used in recipes, but I don’t remember hearing it called that. It’s just a fancy French name for white sauce, made with equal parts flour and butter and a liquid, often milk but it could be cream. (Today the butter could be replaced by several options: duck fat, bacon fat, even goose fat.) Depends on what you will do with the sauce.

Into the sauce was added a tin or two of drained sweet peas, or a tin of drained mushrooms or any of several other fillers.

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This was served as a light supper or even a brunch by preparing regular ordinary buttered toast and pouring a half cup of the béchamel mix over the toast. Eat using a knife and fork. Maybe have a spoon handy so as not to miss any of the sauce.

I rarely make béchamel, or any sauce using flour, preferring to make a thickened cream sauce, reducing it to thicken, no flour.

I sautéed three fresh, never frozen, boneless, skinless chicken breasts. You could use any chicken: thighs, legs. I didn’t marinate the chicken although you could.

I just smeared one side of each chicken piece with my refrigerated, homemade oven-roasted golden garlic purée, a butter knife swipe of Dijon, salt, pepper, sweet paprika, thyme, nutmeg, and a drizzle of Mazola Corn Oil. Only one side.

I often use this mix, sometimes as a marinade, other times just when ready to sauté in sizzling unsalted butter. So simple. And delicious no matter which way you serve it.

Only caveat: Do not overcook the chicken. The chicken typically cooks in about three minutes each side. Remove from heat, cover at a tilt to let steam escape and let the chicken rest before slicing thinly, on the diagonal.

I ate one breast with vegetables and salad. I refrigerated, covered airtight in a glass container, the other two breasts, thinking maybe to make chicken salad or my chicken pâté for quesadillas in the next day or two.

The next day, a thought hit me. There was lots of au naturel jus and deglazing liquid in the leftovers chicken dish in the fridge. I reheated the jus and added a cup and a half of half and half cream.

Let the cream, jus-mix come to a full boil, turned down the heat and reduced by half. Sprinkled the sauce with matching salt, pepper, sweet red paprika, a pinch of thyme and a little nutmeg, and a quarter cup of LiteHouse Brand freeze-dried fresh parsley.

See where this is going? I sliced the leftover cooked chicken breasts quite thin, on the diagonal. And tossed the juicy chicken pieces into the hot cream sauce along with the residual jus. But wait.

Why, I have no idea, but I found a tin of baby spring green peas on a pantry shelf. Green Giant to be precise. No idea how it got there.

I’m not a big fan of peas to begin with. Ideally I would have blanched fresh peas in the pod. But I drained the peas and added them to the chicken in the cream sauce, just to heat through. Of course, the peas are already cooked.

And, yes, I buttered two slices of plain ordinary toast. Topped with the chicken and peas in cream sauce, it was a delightful, actually very tasty, trip down memory lane.

Who would have thought such a simple yet slightly differently prepared mix would be worth reinventing? Or even sharing. There might be those among our readers who never heard of the wartime food. It might be years before I eat tinned peas again, but, seriously, it was a delicious surprise.

ALTERNATE: I’m thinking maybe use leftover chunks of fresh, sautéed or roasted salmon steak, instead of the chicken, or even lobster pieces? Again with the peas? Any takers?

You could always replace the peas with thin asparagus spears, sautéed in sizzling unsalted butter, chopped. The asparagus cooks in just minutes.

And to any mix, you could always sauté thin strips of multi-coloured bell peppers and onion for another extra special simple plate. In barbecue season, grill the pepper mix in one of the pan containers with punched holes. Perhaps marinate the peppers first.

Why stop there? Add a couple of marinated Canadian cream cheese coins from your log marinating jar.

MAYBE: Stir into the cream sauce a teaspoon or so of thick tomato paste. Not tomato sauce. Add sautéed medium-size shrimp, cooked in their shells, to the chicken sauce mix. Crumble a little fresh dried tarragon over top. Stir in a tablespoon of Pernod or even green Chartreuse, and just when you think the dish is finished, add a few knobs of very cold unsalted butter to the very hot sauce, and just swirl the pan a little as the butter melts into a shiny finish.

You could serve on micro-minute buttered basmati rice, on your favourite noodles (I like homemade egg noodles personally, with this sauce), or even on my special whipped mashed potatoes. Any combination of these leftovers is a great addition to generous 2×2-inch cubes of homemade chicken stock polenta.

I discovered the leftover chicken in cream sauce works beautifully using instead a thin, barely cooked (pan-fried) pork chop. Very yum.

As we used to say, making something out of nothing takes no time at all.

© “From Lady Ralston’s Kitchen: A Canadian Contessa Cooks” Turning everyday meal making into a Gourmet Experience

The working title for Carolyne’s Gourmet Recipes cookbook is From Lady Ralston’s Kitchen: A Canadian Contessa Cooks. This kitchen-friendly doyenne has been honoured and referred to as the grande dame of executive real estate in her market area during her 35-year career. She taught gourmet cooking in the mid-70s and wrote a weekly newspaper cooking column, long before gourmet was popular as it is today. Her ebook, Gourmet Cooking - at Home with Carolyne is available here for $5.99 US. Email Carolyne. Scroll down to the comments at each recipe column. Carolyne often adds complimentary "From Lady Ralston's Kitchen" additional recipes in the Recipes for Realtors Comments section at REM.


  1. Sun-dried Tomato Cream Sauce

    Using my basic thickened by reducing cream sauce, add a small jar of oil-packed sun-dried tomatoes that you have crushed in your mini-beaucoup.

    After you have sautéed marinated boneless skinless chicken breasts in sizzling unsalted butter (there’s enough oil residual on the marinated chicken), remove from the hot skillet and deglaze the pan with cognac, wine, or even water. Reduce the deglaze and add the tomato cream sauce.

    You could instead sauté marinated pork chops or pork loin. You might choose to sauté lamb chops or even liver slices or duck breasts.

    Whatever you choose let rest briefly in the sun-dried tomato cream sauce. Sprinkle with fresh pulled basil leaves just when ready to serve. Choose any of your favourite vegetables on side or offer any of my salad choices.

    The cream sauced entree could be served simply over buttered toast points.

    © Lady Ralston’s Canadian Contessa Kitchen gets Saucy ~ Sauces, Aolies, Dressings, Drizzles, Drops, and Puddles

  2. “Sautéed Chestnuts, Mushrooms in Cream Bouquet”

    A different kind of chestnut mushrooms on toast…

    Apparently not much different than what we call button mushrooms but with a quite brown skin covering. You don’t have to peel the chestnut mushrooms and they can be used in all the same ways as button mushrooms.

    But I decided to create a different kind of mix: packaged organic chestnuts and regular white button mushrooms on toast.

    Open a package of organic ready to eat chestnuts. Sear the chestnuts in my frozen garlic compound butter coins heated just to sizzling. Tip in the packaged chestnuts and sear quickly on medium high heat. Add a tiny dab of your homemade golden oven-roasted garlic purée from its sterilized refrigerated jar. Sprinkle the whole chestnuts with just a little finishing salt flakes.

    Flambé the seared chestnuts using Asbach Uralt cognac. And when the flame goes out, using a slotted spoon remove the chestnuts to a resting dish. Add a little more butter to the sauté skillet, maybe a coin or two of your frozen compound butter reserve. Raise heat a little.

    Sear white button mushrooms or chestnut mushrooms that are about the same size as the packaged chestnuts. You want the skillet extra hot with not much butter in the pan so the whole mushrooms sear quickly, once over lightly sprinkled with a pinch of dried thyme or fresh if you have it. Welcome the use of fresh freeze-dried LiteHouse. Do not salt yet. But grind a little peppercorns, scattered over the seared mushrooms. Sprinkle a little dash of nutmeg and flambé with Winzertanz or cognac. Remove and add to resting dish.

    Now for the wonderful sauce. Add a cup or two of half and half cream to the hot skillet to deglaze, scraping off any stuck on bits. Bring the cream to a gentle simmer and let rise and fall three times to reduce.

    Sprinkle the resting mushrooms with a flutter of finishing salt flakes and add the seared mushrooms and seared chestnuts back to the thickened sauce that has all the aroma of cognac and wine. Inhale and enjoy the amazing fragrance. Your kitchen will emit the delightful bouquet.

    Top Mazola Corn oil or best quality olive oil grilled crostini that you have smeared with a dab of the garlic purée mounding the mushrooms and chestnuts in thick cream sauce. Top with crushed fresh deep-fried dried sage from your pantry jar (or use LiteHouse), or fresh mint and dot with a personal selection of quartered compound butter coins from your reserve.

    Herbed is delightful but you could choose any from your frozen log tin. Let the quartered coins melt into the mounded crostini. An amazing tapas. Or you could even serve on toast points or soldiers, three to a plate.

    This pairs well. A cooled, stemmed crystal white-wine glass never more than three-quarters full offering Winzertanz married to the flambéed notes is sure to be a winner at any table.

    © Spirits in My Kitchen: Lady Ralston – Canadian Cooking with Bouquets and Aromas – Good Food Made Better Adding Spirits

  3. In Canada, during the war, food was rationed. Certainly many young people don’t know to what I refer when I make reference statements in the gourmet cooking columns such as in this recipe.

    Here is a link to a little information that many Canadians don’t even know about, and perhaps certainly the immigrants often don’t know the history. They only know Canada as a land of plenty.

    Readers might find this interesting and it only touches on the topic; you can google “food rationing in Canada during the war.” Being a war baby, even as young as four years old, I remember how important it was to take good care of the ration-coupons.

    We’re not talking about food banks and welfare people. This system treated everyone equally. Well, sort of. There were always people who “knew how to work the system.)


    (You might have to copy and paste in order to activate the link in your browser.)

    Although the hardships were nothing like those overseas, the time taught people the value of the meaning of “not to waste.” Sadly so much good foodstuffs go to waste now.

    Carolyne L ?

    • Continued … Rationing Food

      I just happened to trip over this information on Google while doing a bit of Canadian food research. I did not write this material.

      Although this article is directed at educating kids, as the interior link notes, I thought there might be some adults who are not aware of this Canadian history, and that maybe in particular new immigrants to Canada might not be aware of War-days, relative to food consumption in our country, their new country.

      So, I decided to post this as an educational opportunity to share. You might want to share this information with your friends, relatives from back home, and maybe even with colleagues at the office.

      Many new immigrants become REALTORS® and this topic might be an interesting one to include in your real estate newsletters. Our farming and food producing methods have changed dramatically over the years (since the War), as has our now badly broken Healthcare system, and our broken down infrastructure. I am completely apolitical so that is not a political criticism, just stating the facts. It has nothing to do with who is in power politically.

      Ages ago I made reference to a book titled: “Last Chance to Eat,” written by Canadian newspaper journalist, Gina Mallet, that addresses foodstuffs that have disappeared from our food supply system (since the end of the War). Many more since that book was written years ago. A worthwhile read if you can acquire a copy.

      On 8 January 1940, bacon, butter and sugar were rationed. This was followed by successive ration schemes for meat, tea, jam, biscuits, breakfast cereals, cheese, eggs, lard, milk and canned and dried fruit. Fresh vegetables and fruit were not rationed but supplies were limited.

      Food rationing was a way to share food that became hard to get during the war in a fair and equal way. During the 1940s, everyone had ration cards with stamps inside that they could exchange for food at certain stores. And there was no cheating allowed! Families had to specify which stores they would shop at and if they tried to go somewhere else, they could be fined or sent to jail.

      Food was being sent overseas to help feed the soldiers who were stationed there. That meant there were shortages of certain foods, such as butter, back in Canada and they had to be rationed so that each person received a fixed amount every week.

      Sugar was the first basic food to be rationed in Canada back in January of 1942 — which must have made it very hard to do a lot if baking. Sugar was followed by coffee and tea a couple of months later and then butter by the end of the year. The following year, they started to ration meat.
      One cup — about 200 grams — of sugar was given to each adult per week. That may sound like a lot, but we eat at about half of that, or about 100 grams, every day now. They could also get two ounces of tea (about 24 tea bags) and only four ounces (about 1 stick) of butter.

      Just because you had a ration card, that didn’t mean that the ingredients you wanted would be available in the grocery store. Cooks during the war had to be very creative with their meals and everything was made from scratch — there were no packaged or fast food available!

      Did you know? [note that Canada’s Food Rules have just been subjected to a major change: 2019]

      • Back in 1941, a quarter of Canadians kept their food cold in an icebox — a small cupboard where foods were kept cold using a big block of ice.
      • All the best cuts of meat were being sent to the soldiers overseas while Canadians back home were eating organ meat — tripe, kidney, tongue and liver.
      • Leftovers were not thrown away! Families donated dinner bones and fat to be made into other materials for the war effort.

      To help people stay healthy while rationing food, the government put together Canada’s Official Food Rules, that told people how much of each of the six food groups — milk, cereals and bread, meat, fruits and vegetables, fish and eggs — they should eat every day. You know it today as the Canada Food Guide.

      Although the info is found on google at the link, I have expanded the link.

      The end of the war saw additional cuts. Bread, which was never rationed during wartime, was put on
      the ration in July 1946. It was not until the early 1950s that most commodities came ‘off the ration’. Meat was the last item to be de-rationed and food rationing ended completely in 1954.

      I was already twelve years old by then, so I have vivid memories of the time. Large supermarkets appeared in old commercial structures, and some new-builds appeared. Tin cans of foodstuffs began to appear on these then described ultra-modern store shelves, not seen before, and foreign to the downtown markets.

      I recall being introduced to “canned/tinned” liverwurst (and I loved it on lunchbox sandwiches. The tins were about the size of today’s tiny cat food cans and quite expensive so used sparingly. A product called Cheese Whiz suddenly appeared on grocery store shelves. Closely followed by “Velveeta.”
      This “cheese” was used to make original Cheese Dreams recipes. See my modern version at:


      “Wonder Bread” was suddenly everywhere. (Pre-sliced packaged loaves of white bread was a novelty.)

      Although nearly every fruit and vegetable could now be bought in tins, for fresh fruit and vegetables, fish and meat, shoppers were reluctant to give up going to the market. With a reed or wicker shopping basket over arm. Gradually brown paper shopping bags appeared with woven string (likely hemp) handles. No plastics yet.

      What is now mostly packaged in plastic was in glass bottle containers. Heavy to carry. Milk was still delivered house to house in thick glass bottles (with a stiff cardboard pop-off topper) by the “milk man,” and huge chunks of ice were delivered by the ice man for the icebox, a wagon sometimes still drawn by a horse in the 1950s. He handled the large ice blocks using giant tongs, delivering them right to the household icebox.

      It was a celebration day when the first refrigerator arrived. But there wasn’t the usual large place in it for ice blocks from which the homeowner chopped off chunks as needed. Nothing went to waste. But homeowners then had to rely on “ice cube trays.”

      Carolyne L
      compliments of:
      © “From Lady Ralston’s Kitchen: A Canadian Contessa Cooks”
      Turning everyday meal making into a Gourmet Experience

      • Speaking about rationing foodstuffs…
        According to several commentaries in the daily Guardian UK newspaper recently, there is grave food sustainability concern and some pantry stocking up and even some hoarding has ensued, (along with talk among older readers who remember the War Days in London) of the very likely possibility of food rationing systems being implemented should the Brexit deal fail to materialize, or even if it does.

        Daily, businesses are being affected by all the unknown factors, and it’s said the real estate market is in a state of flux, preparing for a crash.

        And alluding to Purple Bricks taking a big hit over there as in some areas house prices tumble according to Guardian articles referring to that real estate company. It’s interesting that they have made inroads into Canada with alleged trouble at home according to the newspaper reports.

        Many Canadians have family in the UK and there are alleged to be some 800,000 Canadian ex pats living in England currently. Not all are government employees. Of course if rationing comes into play, they too would be affected. Maybe they could be allowed to share care-packages send from here at home.

        Not one to follow politics as such, it’s difficult to imagine. And it was reported recently that by 2025 there is a possibility that England will be out of water. Imagine being surrounded by water and the infrastructure not able to support the inhabitants. There’s serious daily talk now of these things.

        With hundreds of thousands of acres of what looks like pasture land from 2000 feet, airborne, right in the heart of London, where when driving on the downtown highway looping system you have businesses on one side and the occasional solitary goat or other farm animal grazing at a old-style wire farm fence on the other side. No out buildings in nearby sites. Such a gentle juxtaposition.

        It’s a very pastoral environment, yet one of the world’s giant financial empires. Yet no where there seems to be an abundance of farm animals. Just miles of very green beautiful grassy land.

        A safe guess would be there’s no life in the dark dirty ugly brown water of the Thames that runs for miles right through the centre of the city, looking for all intents and purposes as you would expect to see in a third world country. It’s a view and picture diametrically opposed to itself.

        But London has most excellent polite vehicle drivers, who often use gentle hand signals to indicate the need to change lanes, and a tip of the hat to say thank you, although I never once saw a woman driving a car. I’m sure they must do. And there seems to be no old rickety vehicles, none more than a few years old and no dirty vehicles, either, amidst such talked about pollution.

        No transport trailer trucks to be seen anyplace. Wonder if they are relegated to back roads, rather than travelling highways like here, filling all lanes widthwise here.

        Couldn’t quite figure that all out. With wall to wall traffic that takes two hours to travel twenty-four miles, at any time of day, there is no screeching of brakes or cutting in and out of traffic. None. Constant traffic flowing at reasonably high speed when space available allowing occasionally for such. Never hear a siren or see flashing lights of cop cars, but there obviously are car accidents as seen on local television newscasts.

        Constantly flowing traffic, drivers simply back off and let traffic go where it needs to go, always alert to the needs of fellow-drivers, yet it seemed that you could only put a sheet of paper between the vehicles to each side. Excellent drivers. Many roundabouts, and quite literally no parking and very few parking lots, and many interior city streets allow no vehicular traffic. Can’t even pull over to let someone vacate a vehicle. Quite a contrivance. It takes literally hours to go from point A to point B, with the meter running.

        Didn’t see any wheelchairs or people in them, and saw no designated spots for such, but there must be I would expect. I was surprised at how flat the land is. There must be hills and valleys some place.

        I learned there are 1250 hospitals within the confines of London and 43 Roman Catholic Churches. Hospitals say in the internet that they provide religion based compassionate services available but that is not entirely true as I personally discovered.

        Pastoral care is summoned from central source sort of like other NHS devices, and can only be requested by an installed patient him or her self, not by family. I asked how a patient in coma would make such a request and response was that such then was simply not available. Go back to Heathrow and you might find a pastor or priest located there. A priest at a specific church told me: I have no time as I have a large flock to care for, weddings, funerals, christenings and such.

        There’s no words in the English language to describe how such uncaring humans pretend to care for others, especially in a hospital environment. An amazing experience.

        Back to can’t imagine how people would relate to rationing food in this day and age. Under the aegis of exactly whose control? Maybe they haven’t figured that out yet.

        Carolyne L ?

        • Under the topic “everything old is new again…”

          I just saw on CNN News this morning that Connecticut and other northeast areas are having huge success in home delivery milk. The dairies are buying new delivery vehicles to increase their capability, and are hiring drivers by the dozens apparently. Business is booming and home-delivery is helping not to have to toss milk away because supply cannot be handled as previously processed contracts to supermarkets.

          Wondering of course if this will happen here, too. And, next will come meat cooler delivery trucks (choose your uncooked fresh steak or roast) and dessert wagons??? (Cooler trucks?) on the spot choices from delivery truck supplier parked out front?

          Ready-cooked Chicken, Chinese food and pizza shouldn’t be all that’s available during virus-time? There’s a new opportunity in every crisis, as the Chinese language even accounts for such.

          Older folks remember but younger folks who don’t read much maybe aren’t aware of how things were here in Canada. And it’s certainly a learning curve opportunity for immigrants who arrived here after the glorious 1960s days.

          Carolyne L ?


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