1. Bechamel Sauce

Cooking time–40 min.


  • 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
  • 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.