• 1 pt. milk
• 1 small onion
• 1 small carrot
• 2 in. celery stick
• 1 bay leaf
• 1 clove
• 1 blade of mace
• salt
• 6 peppercorns
• a small bunch of herbs
• 2 oz. butter
• 2 oz. flour
• ⅛ pt. cream (optional)

Warm the milk with the vegetables, herbs, salt and spices, and bring it slowly to simmering point. Put a lid on the pan and stand it in a warm place on the cooker to infuse for ½ hr. Strain the milk, melt the butter, add the flour, cook this roux for a few minutes without browning it. Stir the flavoured milk gradually into the roux. Bring the sauce to boiling-point, stirring vigorously. For an extra smooth result, wring the sauce through damp muslin. If cream is used, add it to the sauce just at boiling-point and do not reboil it.

Serve with chicken, veal, fish or white vegetables.