Bechamel Sauce
- 1½ cups highly seasoned chicken stock.
- ¼ cup butter.
- ¼ cup flour.
- ¾ cup scalded thin cream.
- ½ teaspoon salt.
- ⅛ teaspoon pepper.
- Few grains nutmeg.
- Yolks three eggs.
Process: Mix butter in sauce-pan, add flour mixed with seasonings, stir to a smooth paste and let cook one minute, then add hot stock, stirring constantly, add hot cream, continue stirring. Beat yolks of eggs slightly, dilute with some of the hot sauce. Combine mixture, beat again, but do not allow the sauce to boil after adding egg yolks. Omitting yolks of eggs make White Bechamel Sauce.