Béchamel
1 lb. veal
2 slices ham
2 pints water
¹⁄₄ lb. mushrooms
1 onion
Bouquet of herbs
5 table-spoons white roux
1 pint of cream
Slice the veal, ham, mushrooms and onion and stew them gently for an hour and a half in the water. Thicken with the roux (see [p. 12]). Add the cream. Boil for two or three minutes, stirring continually. Strain.