Béchamel Maigre

A cheap White Sauce

Method

A good béchamel may be made entirely without meat, when economy is an object, or when no gravy is at hand. Put into a stewpan, or a well-tinned and thick saucepan, with from two to three ounces of butter, a carrot, and a couple of small onions, cut in slices, with a handful of nicely-cleaned mushroom buttons, when these last can be easily procured; and when they have stewed slowly for half an hour, or until the butter is nearly dried up, stir in two tablespoonsful of flour, and pour in a pint of new milk, a little at a time, shaking the stewpan well round, that the sauce may be smooth. Boil the béchamel gently for half an hour; add a little salt, and cayenne; strain, and reduce it, if not quite thick, or pour it boiling to the yolks of two fresh eggs.

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