Bechamel Sauce Recipe

1 1/2 cups whitestock

1 slice onion

1 slice carrot

Bit of Bay leaf

Sprig of parsley

1/8 teaspoon pepper

6 peppercorns

1/4 cup butter

1/4 cup flour

1 cup scalded milk

1/2 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.

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