Bechamel Sauce
| 1½ cups whitestock 1 slice onion 1 slice carrot Bit of Bay leaf Sprig of parsley 1/8 teaspoon pepper 6 peppercorns ¼ cup butter ¼ cup flour 1 cup scalded milk ½ teaspoon salt |
Cook white stock 20 minutes with onion, carrot, bay leaf, parsley and peppercorns, and then strain; there should be one cupful.
Melt the butter, add flour, and gradually the hot stock and milk. Season with salt and pepper.